CookGo
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Zucchini and Shrimp Curry Risotto Style

Cost $8, save $12

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Rice

    • 🍚 2 bowls (300g) cooked white rice

  • Vegetables

    • 🥒 1/2 zucchini, diced into 1cm cubes
    • 🧅 1/4 onion, finely chopped

  • Seafood

    • 🍤 100g peeled shrimp

  • Dairy

    • 🧈 10g salted butter
    • 🧀 3 tbsp grated cheese
    • 🥛 100cc milk

  • Seasonings

    • 🧂 1/3 tsp salt
    • pepper to taste
    • 2 tsp curry powder
    • 1 tsp consomme

  • Liquid

    • 💧 100cc water

STEPS

1

Cut zucchini into 1cm cubes, devein shrimp and pat dry, and finely chop the onion.

2

Place cooked white rice in a bowl of water, stir with a spoon to remove stickiness, and drain.

3

Heat butter in a frying pan and sauté the onion over low heat until translucent.

4

Add the seasoning mix (water, curry powder, consomme, milk) and the rice, bringing it to a gentle boil. Then add zucchini and shrimp, cooking until shrimp is fully cooked.

5

Stir in grated cheese, salt, and pepper to taste. Serve on a plate and sprinkle additional grated cheese on top.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 25g
    Protein
  • 50g
    Carbs
  • 15g
    Fats

💡 Tips

Use fresh shrimp for better flavor.Adjust curry powder to your spice preference.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.