shrimps with curry and rice

Posted July 23, 2020
Serves: 10
Time: 40 mins

If you're looking for a success story, Sousou has 3 words for you: shrimps, curry and rice! Check out the recipe to discover her secret ingredients.



1 kilo jumbo shrimps

1 bunch of coriander, sliced

1 ½ kilo medium shrimps

1 bag big of mixed vegetables (frozen)

1 medium can mushrooms, sliced

4 tomatoes, peeled and cubed

2 garlic cloves, smashed

3 yellow apples

2 peppers: one green, one red, cubed

3 onions, cubed

1 bay leaf

1 cinnamon stick

½ lemon

1 peeled onion


3 cups shrimps stock

2 magi cubes

½ bottle ketchup

1 teaspoon tabasco

3 tablespoons curry

3 tablespoons flour


4 cups uncle benz rice

2 tablespoons curry

5 cups water or shrimps stock

1 medium can mushrooms, sliced

1 bag small of mixed frozen vegetables

salt to taste

How to Cook:


In a pot on the stove, boil water, onion, lemon, cinnamon stick and bay leaf. Once it starts boiling, add the shrimps and let boil for 5 to 6 minutes or until they turn pink. Take off the shrimps, put aside and keep the shrimps stock.

Fry the onions, peppers, coriander and garlic and then, add the tomatoes, salt and pepper. Keep cooking until the tomatoes become soft.

Once the tomatoes have become soft, add the mushrooms and the mixed vegetables bag. Cook for 20 minutes.


In a pot, place the shrimps stock with the magi cubes, then, add the flour, curry, tabasco and ketchup. Stir on low heat until the sauce thickens. Add the sauce to the tomato mixture and cook for 10 more minutes.

Grate the apples and add them to the sauce. Lastly, add the small shrimps.


Fry the mushrooms and the mixed vegetables with the curry. Then, add the rice and 5 cups of shrimps stock or water.

Once it starts boiling, reduce the heat and cook the rice until all the water evaporates.

Decorate the rice with the jumbo shrimps.

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