Sweet Curry Rice With Shrimp

This recipe is perfect for the Anything Goes contest as it has a big flavor and is very easy to make. This dish contains curry which is a native India spice served with rice in a number of popular dishes. This distinct flavor coupled with shrimp brings out the sweetness of the medley of raisins and tart apple. I always enjoy experimenting with new spices and flavors of ethnic food. Please give this recipe a try.

Ingredients:

• 1 1/2 cups uncooked instant rice
• 1 can (10 1/2 oz.) condensed cream of celery soup, undiluted
• 1/2 cup water
• 2 teaspoons sweet curry powder
• 1 teaspoon salt
• 1 pound peeled and deveined cooked shrimp
• 1 medium onion, chopped
• 1/2 cup chopped walnuts
• 1/2 cup sweetened shredded coconut
• 1/2 cup medley of raisins
• 1 small tart apple, chopped

Garnish with India seasoning, wedge limes and whole walnuts

Equipment:

• 1 mixing bowl
• 1 medium pot
• 1 strainer
• 1 spoon
• 1 spatula
• 1 sharp knife
• 1 baking dish (11 x 7)

Servings: 6

Cook instant rice according to instructions on package directions.

Directions for Quick Instant Rice:

1 1/2 cups water

1 cup water

1 pinch of salt

Boil water and salt, pour in rice. Bring to a boil and remove from hear. Set the timer for 10 minutes.

Preheat oven to 350 degrees Fahrenheit.

In a mixing bowl, combine, celery soup, water, sweet curry and salt.

Stir in shrimp, onion, walnuts, coconut, raisins, apple and rice in this order.

Transfer to a greased baking dish.

Bake, uncovered, until heated through, 20-25 minutes.

Remove from oven and serve in bowls with a sprinkle of India seasoning, a. couple of lime wedges and walnuts.