Bombay Rice with Shrimp
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 6 servings.
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.
© 2024 RDA Enthusiast Brands, LLC