Bombay Rice with Shrimp Recipe

Bombay Rice with Shrimp Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

A co-worker whose family is from India shared this delicious recipe with me. I’ve served it many times at family get-togethers, and the mild curry flavor and pleasant sweetness are always well received. —Sherry Flaquel, Cutler Bay, Florida

This recipe is:

Subscriber Exclusive

[X]

Rate Bombay Rice with Shrimp Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Bombay Rice with Shrimp Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1-1/2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup water
2 teaspoons curry powder
1 teaspoon salt
1 pound peeled and deveined cooked medium shrimp
1 medium onion, chopped
1/2 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup golden raisins
1 small tart apple, chopped

Directions

Cook rice according to package directions.
Meanwhile, combine the soup, water, curry and salt in a large bowl. Stir in the shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11-in. x 7-in. baking dish.
Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 367 calories, 13 g fat (4 g saturated fat), 117 mg cholesterol, 802 mg sodium, 43 g carbohydrate, 4 g fiber, 20 g protein.

Originally published as Bombay Rice with Shrimp in Simple & Delicious October/November 2012, p16