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Curried Shrimp “Faux-sotto”
When I was a kid skater, I made something called “Breakfast of Champions”. Here, I give the details of that mess, AND an updated, healthier version!
Servings: 6 People
- 2-3 cups Chicken Stock
- 3 teaspoon Hot Curry Powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander Powder
- 4 cups Cooked Brown Rice
- 1 lb Raw Shrimp thawed and peeled
- ½ cup Unflavored Greek Style Yogurt or sour cream
- 1 cup Cubed Mild Cheddar Cheese around ⅜″
In a large pan over medium heat, whisk together 2 cups of chicken stock and the spices.
Add brown rice, stir well.
Once the chicken stock is almost completely absorbed by the rice and everything is hot, add shrimp. Continue to cook, stirring, for another minute or so.
Remove from heat, stir in yogurt until well distributed and creamy.
Sprinkle cheese in, stir quickly and serve. (Ideally, the cheese will remain cubed long enough to serve – in the original dish, the goal was melty chunks of cheese, not cheese melted throughout!)
Calories: 338kcal | Carbohydrates: 35g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 214mg | Sodium: 827mg | Potassium: 295mg | Fiber: 2g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 285mg | Iron: 3mg