Shrimp Curry Rice Recipe

4 1 1
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Shrimp Curry Rice Recipe

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4 1 1
Publisher Photo
"There aren't any leftovers when I serve my family this fast and easy dish," says Sandi Rush of Athens, Texas. Convenient canned or frozen shrimp rounds out the flavors of this quick but classic entree.
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/3 cups water
  • 1 tablespoon butter
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/2 teaspoon curry powder
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup frozen cooked salad shrimp
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

Place water and butter in a large saucepan; stir in the rice, contents of rice seasoning packet and curry powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add shrimp and bacon. Cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Yield: 2-3 servings.
Originally published as Shrimp Curry Rice in Quick Cooking July/August 2001, p21

Nutritional Facts

1 cup: 320 calories, 8g fat (4g saturated fat), 136mg cholesterol, 1604mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 19g protein.

  • 2-1/3 cups water
  • 1 tablespoon butter
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/2 teaspoon curry powder
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1 cup frozen cooked salad shrimp
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. Place water and butter in a large saucepan; stir in the rice, contents of rice seasoning packet and curry powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Add shrimp and bacon. Cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Yield: 2-3 servings.
Originally published as Shrimp Curry Rice in Quick Cooking July/August 2001, p21

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kjirstinep User ID: 2736332 87747
Reviewed Sep. 2, 2011

"Simple and good! My family liked it."

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