Mom's Curried Shrimp and Rice
Why I Love This Recipe
My mother’s curried shrimp and rice was the first meal I had coming home for the holidays from my freshman year at college. I’ll never forget how excited my mother was because she had just discovered a curry powder blend in our local supermarket. This was sometime in the late 1960s and my Irish mother felt very adventurous serving us her new concoction of utterly American ingredients like frozen shrimp soup, sour cream, converted rice and the new curry powder. Since then, I’ve switched the flavor profile to Thai and changed some of the ingredients to things I can now easily find in my local market – fresh shrimp bisque, coconut milk, jasmine rice and Thai curry paste. What I haven’t changed is that this is still a quick and easy comfort food dish like the one my mom made and it still serves to welcome friends and family home.
Ingredients You'll Need
2 cups prepared shrimp bisque
1 cup coconut milk
2-4 tablespoons Thai red curry paste
1 pound shrimp, peeled and deveined
1 red pepper, cut into thin strips
1 1/3 cups jasmine rice
¼ cup chopped fresh cilantro
¼ cup chopped salted cashews
Preheat oven to 375 degrees F. Whisk together the bisque, coconut milk and 2 tablespoons curry paste. Taste and add more curry paste if desired. Stir in shrimp and red pepper. Pour into 6 cup casserole dish; place on baking tray. Bake, uncovered, for 15-20 minutes or until shrimp is opaque.
Bring large pot of salted water to a boil. Add the rice; simmer over medium-high heat for 14-16 minutes or until tender. Drain and fluff with fork.
To serve, spread rice on large serving plate, spoon shrimp into the center. Sprinkle with cilantro and chopped peanuts.