Curried Rice with Shrimp

Another winner from "Family Feasts for $75 a Week"

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 carrots, thinly sliced
• 2 russet potatoes, peeled and cut into 1-inch cubes
• 2 1/2 cups chicken broth
• 2 cloves garlic, minced

• 2 teaspoons curry powder
• 1 cup uncooked long-grain white rice
• 1/2 teaspoon black pepper
• 1 pound medium-size shrimp, peeled and deveined
• 1/4 cup chopped fresh basil or 2 teaspoons dried

Preparation

1. Heat oil in a large skillet over medium heat until hot. Add onion, carrots, and potatoes; cook, stirring occasionally, until they start to soften, 6 to 8 minutes. If vegetables begin to stick, add a little slosh of chicken broth to skillet.
2. Add garlic and curry powder; cook, stirring until fragrant, about 2 minutes. Add rice, broth, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
3. Add shrimp; stir, cover, and cook, stirring occasionally, until shrimp are opaque and rice is tender, another 5 to 7 minutes. Sprinkle with basil and serve.