Aromatic Shrimp Pilaf

Aromatic Shrimp Pilaf

2 Tbs oil
1 large onion, finely chopped
2 cloves garlic powder
1 Tbs curry powder
1 cup long-grain parboiled (converted) white rice, preferably basmati
2 cups boiling water
finely grated zest and juice of 1 large lime
salt and pepper to taste
10 oz peeled, deveined, cooked shrimp
1/4 cup finely chopped cilantro leaves

1. In a skillet or wok, heat oil over medium heat. Add onion and stir-fry until softened, about 3 minutes. Add garlic and stir-fry for 1 minute. Add curry powder and stir-fry until fragrant, about 1 minute. Add rice and stir well.

2. Transfer to slow cooker stoneware. Add boiling water and lime zest. Season to taste with salt and freshly ground black pepper.

3. Cover and cook on low for 3 hours, until liquid is absorbed and rice fluffs easily with a fork. Stir in lime juice, shrimp and cilantro. Cover and cook on high until shrimp are heated through and flavors are melded about 10 minutes. Serve immediately.