Recipes, memories and random thoughts from my kitchen
Monday, February 05, 2007
One more recipe
Here's the last recipe from last week's menu... It's a very healthy, flavorful dish. Enjoy!
BROWN RICE CURRY WITH VEGETABLES & SHRIMP
2 tsp. canola oil 1 large onion, quartered and then sliced 2 tsp. minced garlic 1 Tblsp. curry powder 1/4 tsp. cinnamon 1/2 tsp. salt 1 1/4 cups water 2 large carrots, peeled, sliced 1/4-inch thick 2 large potatoes, peeled, cut in 1/2-inch cubes 1 pkg. frozen zucchini/squash blend (or use a large zucchini, quartered and sliced) 1 14.5-ounce can diced tomatoes, juice and all 1/4 cup raisins 8 ounces frozen salad shrimp 4 cups hot, freshly cooked brown rice (I use the brown rice/wild rice blend one can buy in bulk in the natural-foods section) Chopped banana for garnish, optional
In a large deep nonstick skillet, heat the oil and saute´ the onion & garlic until soft. Stir in the curry powder, cinnamon, salt and water. Bring to a boil; add the carrots and potatoes. Cover the pan, and simmer the mixture for 10 minutes. Add the zucchini, tomatoes with juice, raisins, and shrimp; cover the pan and simmer for 10 more minutes.
Place the cooked rice in a serving dish and pour the vegetable-shrimp mixture over it. Sprinkle with coarsely chopped banana if you like. I think this would also be tasty with chopped cashews or peanuts as a garnish.
Yield: 6 servings.
I have slightly adapted this from a recipe in Jane Brody's Good Food Book. We find this delicious!
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.