Mike Garten
It’s a party in the pan! This colorful dinner seasoned with ginger, garlic, and curry powder comes together easily in the GH Everyday Pan, available on qvc.com.
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Cal/Serv:
345
Yields:
4
servings
Total Time:
0
hours
30
mins
large onion, finely chopped
tbsp.
grated peeled fresh ginger
cloves garlic, finely chopped
c.
long-grain white rice
lb.
medium peeled and deveined shrimp
c.
fresh cilantro, chopped
Lemon wedges, for serving
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- Heat oil in large skillet on medium. Add onion, season with 1⁄4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add ginger and garlic and cook, stirring, 2 minutes. Add curry powder and cook, stirring, 1 minute.
- Add rice and stir to coat in onion mixture. Stir in 2 cups water and bring to a boil. Reduce heat and simmer, covered, 15 minutes.
- Fold shrimp and peas into rice and cook, covered, until shrimp are opaque throughout and rice is tender, 4 to 5 minutes more.
- Remove from heat and fold in cilantro. Serve with lemon wedges if desired.
NUTRITIONAL INFORMATION (per serving): About 345 calories, 5.5 g fat (1 g saturated), 22 g protein, 790 mg sodium, 51 g carbohydrate, 4 g fiber
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Source : Goodhousekeeping
