Prep time: 30 minutes
Total time: 25 minutes
For the spiced microwave rice:
3 tablespoons canola oil
2-4 pieces of whole Ceylon cinnamon bark, broken into smaller pieces
3 bay leaves
1 teaspoon cumin
3 cups microwaveable white rice
2 tablespoons unsalted butter
For the curry:
½ red onion, chopped
½ white onion, chopped
4 tablespoons fresh ginger, grated
5 cloves garlic, diced
3 serrano peppers, diced
3/4 cup Cristal Champagne (or any acidic sparkling white wine for you cheapskates)
1 teaspoon Spanish saffron
2 Roma tomatoes, diced
1 teaspoon Indian chili powder
2 teaspoons cumin
1 pound cocktail shrimp (pre-cooked, peeled, de-veined, tails removed) with cocktail sauce packet
1 tablespoon heavy cream
1 bunch cilantro, chopped
1. Begin by tempering your spices for the rice. Heat 3 tablespoons of the canola oil in a large pan over medium-high heat. Once hot, add cinnamon bark and cook for about 1 minute, then add bay leaves. Cook for 30 seconds, then add cumin. Wait 30 seconds before adding the amount of water for rice, per package directions. Pour into large microwavable bowl and mix with rice. Cook rice according to package directions. Once slightly cooled, pick out large pieces of cinnamon bark and bay leaves. Stir in butter and set aside.
2. Heat more oil in a large saucepan over medium-high heat. Add onions and sauté for 2 minutes, then add ginger and garlic. Cook for several minutes until translucent and fragrant, stirring frequently, then add serrano peppers and cook for another minute or two.
3. Reduce heat. Add the Champagne, then add saffron, pinching/crushing between your fingers before adding to pan. Stir and bloom for 30 seconds, then add tomatoes. Add Indian chili powder, cumin, and cocktail sauce packet. Continue stirring and salt to taste.
4. Add shrimp and cook until heated through and liquid has reduced by 1/3. Add cream. Heat for another minute and then spoon over rice. Garnish with cilantro and serve.