This weeks challenge is Rice. To be honest rice really did use to be a challenge for me until about 4 years ago. Now Im not talking about making rice in a rice cooker, but in an actual pot. Thanks to an amazing Puerto Rican friend who makes rice frequently told me one basic truth about making rice “Don’t Touch It” just leave it alone and let it do it’s thing. Yes, I was one of those super impatient people that wanted to continuously stir it which clearly was a big no no. Since then, I have no problems with my rice.
16 years ago I met my husband. He told me his favorite dish was shrimp curry and that whenever his family got together that is what they would eat. To me the way he described it honestly sounded disgusting. Mind you he does not cook at all, so trying to explain ingredients in a dish can be kind of hilarious.
Fast forward 10 years…
Dinner at his moms was the first time I tried it. The way she had it laid out seemed like a salad bar for rice. Only took once and have been hooked ever since. When I asked where the recipe came from she said it was passed down through the family, but didnt know where it originally came from.
So of course when this challenge came up I knew what I was going to cook. I decided to look online to see if anyone had ever heard of this before. Come to find out, not so much of a family recipe but a recipe from 60 years ago in a Better Homes and Garden cookbook. Hahaha…. Cant stop laughing. Not much of a family secret anymore. Either way it is delicious and there are so many variations and combinations of toppings so you can make it your own!
- 1 tablespoon butter
- 1 onion, chopped
- 1 can cream of shrimp soup
- 1 teaspoon red curry paste
- 1 Lbs shrimp, peeled deveined uncooked
- 1 cup sour cream
- Hot cooked rice
- 1 banana, chopped
- 3 green onion stalks, chopped
- 1/2 cup raisins
- 4 eggs, hard boiled chopped
- 1 tomato, chopped
- 1/4 cup olives, diced
- 1 cup toasted coconut
- 1 cup shredded cheese
- 1 cup pineapple, crushed
- 1 sweet bell pepper, red or yellow
1. Prepare all toppings and rice by dicing, chopping, boiling, shredding, steaming or toasting as stated above. Then set aside.
2. In a large pot add onion and butter. Sauté until onions are translucent.
3. Add cream of shrimp soup, curry and sour cream. Heat through.
4. Then add shrimp and cook until shrimp is done.
5. Add some rice to a bowl and spoon shrimp sauce on top.
6. Add toppings of your choice.