Wednesday, October 21, 2009

Simple Suppers: Curried Shrimp with Brown Rice

Hey Divas, today I'm bringing you another installment in my "Simple Suppers" series!  These are meals that can be cooked up quickly after a long day at work. They require minimal cooking time and typically can be made using one pot.   They're also healthy, featuring my signature combination of protein, fresh vegetables and whole grains.  To view all of my Simple Suppers, CLICK HERE!

Today's recipe is a delicious Curried Shrimp dish that can be made in one pot!  I got the inspiration for this dish at the Studio City Farmers Market on Sunday, where I found a great fish vendor with fresh shrimp for sale.  I also scooped up the organic bell pepper, organic cilantro and organic yellow cherry tomatoes used in this recipe!  I combined these ingredients with some other great flavors, and served the resulting dish over an organic long grain brown rice.  It was so delicious, that I plan to keep this recipe in my regular rotation!

Note: As I've mentioned in previous postings, shrimp is both a healthy source of protein and cooks up quickly!  My Diva Secret of the day is that I always keep a bag of frozen raw shrimp in my freezer to use in a pinch.  It defrosts quickly and tastes delicious.  

Curried Shrimp with Brown Rice

1 lb raw shrimp, peeled and deveined
1 bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, chopped
1 tbsp fresh ginger
1 tbsp curry powder
1 cup tomatoes, chopped (I used yellow cherry tomatoes)
1 cup low sodium vegetable broth or filtered water
2 tbsp cilantro, chopped
2 tbsp olive oil
salt & pepper

1 cup brown rice
2 cups filtered water
1 tbsp olive oil


To make the rice, place the rice, water and olive oil in a pot and bring to a boil.  Reduce heat to low, cover and simmer for about 40 minutes, or until all the water is absorbed.  Allow to rest for about 10 minutes and then fluff with a fork.

Meanwhile, heat the olive oil in a saute pan over medium high heat.  Add the onion and saute until translucent (about 5 minutes).  Next, add the garlic, ginger and curry powder and saute for another minute.  Add the bell pepper and tomato and continue cooking until softened, about 5 more minutes.  Add the vegetable stock and simmer for a few minutes until reduced by half.

Add the shrimp and stir to combine.  Cook the shrimp for about five minutes in the sauce, or until cooked through.  Season to taste with salt and pepper.

To plate, place some of the rice on a plate and then top with the curried shrimp.  Garnish with cilantro and fresh pepper.  Enjoy!

Businesses Mentioned:

Studio City Farmers Market
Ventura Place
Studio City, CA 91604
(818) 655-7744

Taking place on Sundays from 8am-1pm, this is a great market featuring a variety of vendors, including a few excellent organic ones, and lots of fun stuff for kids, such as a petting zoo and pony rides when I visited last week!  I especially loved the specialty olive oil vendor and scooped up two bottles of locally made California olive oil!  Stop by to taste test their olive oils and balsamic vinegars.  A great alternative to the larger Hollywood Farmers Market if you're looking for a smaller, easier to manage market.  


Source for Ingredients:

black shrimp, organic bell pepper, organic onion, organic cilantro & organic yellow cherry tomatoes from Studio City Farmers Market

organic garlic and ginger from Hollywood Farmers Market

organic long grain brown rice from Whole Foods

organic low sodium vegetable broth from Trader Joe's

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