Orange Curry Shrimp

2 cups cooked brown rice cooked with:
2 tablespoons olive oil
1 teaspoon dried parsley

Then in a pan:
2 tablespoons olive oil
1/2 medium onion, chopped however you prefer
1 lb of shrimp (I used the small precooked-deveined-no-tail-guys this time)
1 1/2 TBSP curry powder
1 TBSP Worcestershire sauce
1/2 cup water
1/2 cup fresh squeezed orange juice (I use the juice from the two oranges I zested...so really every bit of juice you get out of that is what you use)
orange zest from 2 oranges


Heat oil in a medium skillet over medium heat, and stir in the onion until it has sweated. Mix curry powder, Worcestershire sauce, 1/2 cup water and 1/2 cup of the OJ into the skillet. Bring to a boil and let cook 3-5 minutes on medium high to let the flavors come together. Reduce heat, and simmer about 10 minutes until some of the water reduces. Stir in the orange zest and shrimp and continue cooking for 3-5 minutes depending on size of shrimp to heat or cook if using raw shrimp. Mix in the rice to serve. Garnish with more parsley and segmented orange slices if desired. Very tasty.

As always, adjust seasonings to your taste. We love the taste of curry. I recommend getting a good one that has more than just the three ingredients of coriander, fenugreek and pepper in it. We use one that we picked up from Whole Foods. But McCormick makes a decent curry if you get the one in the plastic jar surprisingly. The one in the glass jar only has three main ingredients and really is a huge disappointment.  The great thing about this recipe is that is an easy step into Eastern foods.  I'm sure it can be further modified to really get a true Indian flavor, but I don't have anyone that can show me more of how to authentically cook that way.  So, I just experiment.  Enjoy!