I wanted to cook something fast and didn't want to defrost any meats, yet satisfy everyone's appetitie. I was at Nussie's and asked her for some suggestions with Shrimps and she suggested Chowmein.. Nay.. something else?? And yup, she gave me the recipe for this colorful scrumptious Shrimp Rice which was easy and Impressive. Hats off to Nussie!!! Also, she made this recipe prepare even faster with a box of frozen chutney!! Thanks!!! Love Ya!!
1 bag of cooked Shrimps Large, peeled, de-veined and tails off
2 to 2 -1/2 cups Basmati Rice
1 box of Frozen Chutney (Courtesy of Nussie) Okay..I'll get the recipe!! (Soon)
1/2 cup chopped onions
1/2 can petite diced tomatoes
1/2 bag tater tots (Not originally in the recipe)
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp paprika
Pinch of Haldi
2 tbsp oil
Yellow food color
Whole cumin Seeds
Whole dried red chillies
1 tbsp oil
Rinse the shrimps and set aside.
Boil the rice and set aside.
In a pot, add the oil and saute the onions. Add tomatoes and the seasonings.
Also add the tomatoes and braise until it dries up.
Add the shrimps.Toss for a few minutes until weel heated and set aside.
In a baking dish (Pyrex clear dish in my case) grease well and put a thin layer of rice.
Pour the shrimp curry over it.
Now artistically arrange the tater tots over it.
Just like that!!
Here is the Chutney!!! Thanks Nussie!!
Imagine a picture here where a layer of rice was spread over the tater tots.
Imagine another picture here where a layer of chutney was spread over that plain layer of rice.
Okay, Now add a third layer of rice over the chutney.
Now in a little bit of oil, add the cumin seeds and the whole red chillies and simmer and pour over the final layer of rice. Sprinkle a bit of yellow food color.
The layers should somewhat look like this.
Now cover with foil and pop it in the already preheated oven at 350 for about half an hour.
Ofcourse I was in a hurry to cook and we were starving to eat.. so no final results picture.. but here is a peek from the leftovers!!