A couple of times a week, I cook for a small crowd, and I generally use a one-pot meal because it makes life so much easier. Today, I am making Curry Shrimp with Rice. Grab your apron and follow me in Gina’s Kitchen. This recipe is a Covid-19 edition, using some frozen ingredients and what’s available at the time. I think, all in all, it’s healthy and somewhat affordable. 

Curry Shrimp with Rice

Serves: 6-8   –  Level of difficulty: Easy to intermediate

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon curry powder
• 2 pinches of garlic powder
• 2 cups Jasmine rice
• 1/2 – 3/4 cup mixed frozen veggies: carrots, green beans,
  corn, peas and lima beans, thawed
• 3. 3/4 cups water
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 2 pounds small frozen shrimp, already peeled and deveined,
  remove the tails, thawed.
  
  Preparation:
  1. In a large heavy-bottom pan (with a tight lid) over medium-high heat, heat olive oil. Sauté onions for 1-2 minutes, add curry powder, garlic powder, stir fry for another 2 minutes. Add the rice. Stir a couple of times.
  2. Add the veggies, water, salt, pepper. Stir well. Arrange the shrimp on top. Bring to a boil. Lower the flame to the lowest setting. Cover tightly and simmer for about 20-25 minutes.

  There may be some rice stuck on the bottom of the pan. It’s perfectly fine and adds crunchiness to the dish. Serve it in the pot. The idea is to make cleaning easier.

  

  Curry Shrimp with Rice Paired with Riesling

  
  Wine pairing suggestion:  An off-dry Riesling or any dry white wine of your choice.

  This curried shrimp dish is begging for a refreshing wine to pair with it. I choose an aromatic and delicious German Riesling from the Mosel region. Rieslings are food-friendly and pair very well with curry, seafood, spicy, and Thai dishes.

  The mineral character in this wine exhibits a great depth of flavor and is a perfect complement to this meal. This Riesling is off-dry and showing a touch of sweetness with crisp acidity; it intertwines perfectly with the intoxicating flavors of the curry.

  I hope you will try this delectable and easy dish and share your experience with me.

  Happy cooking and happy sipping!

  Gina Martino Zarcadoolas, aka Foodiewinelover
  Culinary Personality, Food & Wine Blogger
  Author of the cookbook: Cuisines, Corkscrews & Cultures
  Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
  Level-2 Certified Sommelier
  Winner of 2019 “Salice Salentino USA Bloggers” Award
  Exclusive photos by Gina Martino Zarcadoolas
  All rights reserved.

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