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Curry Shrimp & Coconut Rice and Beans

recipe by Mom (September)


  • 1 lb of jumbo shrimp (unshelled)
  • Blue Mountain Curry Seasoning
  • Garlic Pepper (2 teaspoons)
  • Butter & Oil
  • 1/2 Red onion (chopped)
  • 1/4 of a bush of Cilantro (finely chopped)
  • Large Light Red Kidney Beans (1 can)
  • Coconut milk (1 can)
  • 2 cups of white rice
  • 4 cups of water
  1. In a large rice cooker, pour in the rice, coconut milk, water, and kidney beans. Stir together, lightly and add about 2 pinches of salt. Press cook button.
  2. In a medium bowl, add all of the other ingredients (except butter) and mix together so the shrimp is evenly coated.
  3. Heat a tiny bit of oil and butter in a large skillet; when everything is hot, add shrimp mixture. Cook until shrimp is pink.
  4. Open the rice cooker and place of plate. Serve the shrimp on top of the rice while hot.

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