Curried Shrimp and Rice

Yeah, I know, I know.  I was going to do more of a stir fry and do something that I am sure would be just fab with lemons and rice, and, well, eh – I wasn’t feeling it.  Curry instead for me today just sounded better.  And, frankly, I didn’t really even want to slice and chop.  I am going to have to do something else with the 8 organic lemons I have laying around here.  Oh, darn.  I guess I will just have to make some more lemon curd.  Ooo, and some candied peel!  Well, twist my arm!!  Woo!

 

In case you can’t tell, the photo are two snow bunnies my kids made for Easter.  Ya know, instead of an outdoor egg hunt or picking springtime flowers.  I sometimes have to talk my husband out of moving to a more southern climate.  Hmmm…I wonder why?

 

Curried Shrimp and Rice

 

1 1/2 cups chicken stock

1 1/2 cups water

1 1/2 cups jasmine rice

 

3 1/2 tablespoons cornstarch

1/2 cup water

1/4 cup chicken stock

3 1/2 tablespoon gluten free soy sauce

1 1/2 tablespoons gluten free curry powder

1 tablespoon cane juice crystals

 

3 tablespoons coconut or olive oil

1 1/2 pounds frozen medium precooked shrimp, peeled and deveined, thawed

9 oz pkg sugar snap peapods

4 green onions, thinly slice

4 cloves garlic, minced

 

Combine stock and water in a saucepan over medium-high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered.  Fluff with a fork. 

 

After you start rice, mix cornstarch, water, stock, soy sauce, cane juice crystals in a bowl.  Mix thoroughly. 

 

Heat oil in a wok or skillet over medium-high heat. Stir-fry shrimp and peapods 2 minutes, or until peas are crisp-tender. Add garlic and stir-fry 1 more minute.  Add cornstarch mixture and cook 1-2 minutes, or until sauce thickens.  Stir in green onions.  Serve over rice.

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