Saturday, March 8, 2014

Seafood and Veggie Curried Rice

I can’t believe I keep forgetting to flavor my rice. Plain rice is so boring. This garlic infused curry rice is amazing. Topped with flavorful shrimp, cod and veggies makes it a match made in heaven. My husband said this rice dish was better than any other rice dish I have made. Whoa! And it takes a lot to impress this guy. He called it and I quote “a top 5 dish!”


3 tablespoons olive oil
4 cloves garlic, finely chopped
1 cup long-grain white rice
2 teaspoons curry powder
Sea salt
Black pepper
1 lb peeled and deveined raw shrimp
1/5 lb cod, cut into bite size chunks
1 large shallot, finely chopped
1 cup asparagus, chopped
1 cup carrot, chopped
1/4 cup chopped fresh mint
1 tablespoon fresh lime juice


Heat 1 tablespoon of oil in a medium pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.

Add the curry powder, 1¾ cups water, and ¼ teaspoon each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 15 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp and cod with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until done, 5 to 7 minutes. Transfer to a plate and sprinkle with the crushed red pepper; reserve the skillet.

Add the remaining tablespoon of oil to the drippings in the skillet. Add the shallot, asparagus and carrots and sauté, until the veggies are tender, about 5 to 7 minutes. Mix in the mint, lime juice, and ¼ teaspoon each salt and black pepper.

Serve the rice with the seafood and veggies.

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