Curry-Spiced Shrimp and Rice
1 tbs olive oil
1 large onion, chopped
2 medium carrots, chopped
salt and pepper
2 cloves garlic, finely chopped
2 tsp curry powder
1 cup long-grain white rice
1 1/2 lb large peeled and deveined shrimp
1 cup frozen peas
1/4 cup parsley

Heat the oil in a large skillet over medium heat. Add the onion, carrots, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and curry powder and cook, stirring, for 1 minute.
Add the rice and 2 1/2 cups water and bring to a boil. reduce heat and simmer, covered, for 5 minutes.
Season the shrimp with 1/2 tsp salt and 1/4 tsp pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the parsley. Serves 4.