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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, brunches and even at an engagement shower for a friend. Along with her gift, I enclosed this recipe. —Sherry Flaquel, Cutler Bay, Florida
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

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 sweetened shredded 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 11x7-in. baking dish.
  • Bake, uncovered, at 350° for 20-25 minutes or until heated through.
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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