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+ servings
Breakfast of Champions
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5 from 1 vote

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!
Prep Time1 min
Cook Time6 mins
Total Time7 mins
Course: Breakfast
Cuisine: Canadian, Gluten-free
Servings: 6 People
Calories: 338kcal
Author: Marie Porter


  • 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