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Source: America's Favorite Food Associations

Curried Rice with Shrimp
A tasty dish!
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Serves: 4
Prep Time: 15 minutes
Cook Time: about 20 minutes total
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2 tablespoons canola oil
1 cup long grain rice
2 teaspoon curry powder
salt and pepper
2 cups vegetable broth
1/4 cup blanched slivered almonds
3/4 pound shrimp, peeled and deveined
1/4 cup raisins

Preheat the oven to 375°F. Heat the oil in a
medium saucepan over medium-high heat, add
the onion and cook, stirring, until beginning to
soften, 1 to 2 minutes. Add the rice, curry
powder, salt and pepper and cook, stirring, until
the rice is evenly coated with oil and the curry
smells fragrant, 2 to 3 minutes. Slowly stir in
the broth, bring to a boil, cover and simmer
the rice over low heat for 10 minutes. While
the rice cooks, scatter the slivered almonds in a
pie pan and toast in the heated oven until light
brown, 5 to 7 minutes, shaking the pan
occasionally so the nuts toast evenly. Set aside.

Stir the shrimp into the partially cooked rice,
cover and continue to cook over low heat until
the rice is tender to the bite and the shrimp
are opaque through, 8 to 10 minutes longer,
stirring once or twice. Taste the rice for
seasoning, transfer to individual plates and
sprinkle with raisins and toasted almonds. To
serve cold, let the rice mixture chill thoroughly,
then stir in the toasted almonds and raisins just
before serving.

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