For the rice
1 tablespoon of oil
2 cups of rice (400g)
1 pinch of salt
5 cups of water (1.2 liters)
For the shrimp
4 tablespoons of butter
1 small onion (50g) finely chopped
4 tablespoons of green pepper finely chopped
2 cloves of garlic finely chopped
1 cup of natural yogurt (200g)
1 tablespoon of lemon juice
2 tablespoons of curry powder
1/2 teaspoon of grated ginger
1 teaspoon of salt
1 pinch of white peppercorn
1 kg of shrimp, cut in half lengthwise
For the rice
1 tablespoon of oil
2 cups of rice (400g)
1 pinch of salt
5 cups of water (1.2 liters)
For the shrimp
4 tablespoons of butter
1 small onion (50g) finely chopped
4 tablespoons of green pepper finely chopped
2 cloves of garlic finely chopped
1 cup of natural yogurt (200g)
1 tablespoon of lemon juice
2 tablespoons of curry powder
1/2 teaspoon of grated ginger
1 teaspoon of salt
1 pinch of white peppercorn
1 kg of shrimp, cut in half lengthwise
Prepare the rice: In a medium pan, heat the oil over medium heat
Add the rice and salt and cook for about 1 minute
Then add the water and cook until the rice is al dente (about 20 minutes). Reserve
Prepare the shrimp: In a large frying pan, melt the butter over high heat
Add the onion and green pepper and cook, stirring constantly, until they are soft (about 5 minutes)
Add the garlic and cook for another 2 minutes
Then add the remaining ingredients and cook over low heat until the shrimp is tender (about 5 minutes)
Remove from heat and let it sit covered
Peel the papayas, cut them in half lengthwise, remove the seeds, and cut each half into two equal pieces perpendicular to their length
Serve the rice in eight plates and arrange a piece of papaya on top
Place the shrimp with curry sauce over the papaya and serve
442 calories per serving
