Curry Shrimp Over Brown Rice

Curry Shrimp over Brown Rice

1 lb medium shrimp peeled and deveined
1 cup brown rice
1 onion chopped rough
3 carrots chopped on diagonal
2 stalks celery chopped on diagonal
1 red bell pepper chopped in bite sized pieces
3 tbs butter
2 tbs curry powder
1 tbs turmeric
salt & pepper to taste
1-14 oz can chopped tomatoes
1/4 cup sour cream
pinch of cayenne if desired

Peel and devein your shrimp and then keep them cold till ready to add. Cook one cup brown rice in two cups of boiling salted water, cover till done, usually about 30 minutes. Rice will stay warm if kept covered. Rough chop the onion and sauté in olive oil. Steam you carrots in a separate pot till soft. When onions are translucent add chopped celery and peppers, sauté till soft. Add the steamed carrots. Stir in the curry powder, turmeric, salt, pepper and cayenne if desired. Stir mixture for one full minute to bring out the flavor of the spices. Add the butter, when mostly melted, add the shrimp, gently stir to incorporate with other ingredients. Next add diced tomatoes and sour cream, gently stir to incorporate and cook till shrimp are done. Don't overcook shrimp otherwise they'll be tough. Serve over the brown rice. Enjoy !