Bombay Rice with Shrimp

Name: Bombay Rice with Shrimp
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 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

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

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.