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Bombay Rice with Shrimp
This recipe was given to me by a co-worker whose family is from India. I have served it many times at family get-togethers and brunches, and even at an engagement shower for a friend. I enclosed this recipe with her gift. —Sherry Flaquel, Cutler Bay, Florida
Ingredients
- 1-1/2 cups uncooked instant rice
- 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
- 1/2 cup water
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 pound cooked shrimp (31-40 per pound), peeled and deveined
- 1 medium onion, chopped
- 1/2 cup chopped walnuts
- 1/2 cup sweetened shredded coconut
- 1/2 cup golden raisins
- 1 small tart apple, such as Pink Lady, Braeburn or Granny Smith, chopped
- Optional: Minced fresh cilantro and lime wedges
Directions
- 1. Preheat oven to 350°. Cook rice according to package directions.
- 2. Meanwhile, in a large bowl, combine soup, water, curry and salt. Stir in shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish.
- 3. Bake, uncovered, until heated through, 20-25 minutes. If desired, serve with cilantro and lime wedges.
Nutrition Facts
1-1/3 cups: 367 calories, 13g fat (4g saturated fat), 117mg cholesterol, 802mg sodium, 43g carbohydrate (14g sugars, 4g fiber), 20g protein.
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