This easy supper showcases veggie-studded golden rice from Amawele’s South African Kitchen. Serve it up with a shrimp curry inspired by a family recipe from owners, and identical twins, Pamela and Wendy Drew.
Contains: crustacean shellfish.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Peeled, deveined shrimp (see note)
Amawele’s spice blend
Pre-washed baby kale
Cape Malay rice
What You'll Need
Coconut milk (optional)
Chop the onion (you should have about 1½ cups). Chop 4 or 5 cloves of garlic. Chop the cilantro, including the stems. Rinse and drain the shrimp.
In a pot with a lid over medium heat, warm 2 tablespoons vegetable oil. Add the garlic, 1 tablespoon of the spice blend, and cook until aromatic, about 30 seconds. Stir in the onions and cook until translucent, 6 minutes, stirring occasionally. Pour in the crushed tomatoes, ½ cup water, and bring to a simmer. Lower the heat slightly, cover, and cook, stirring occasionally, until the flavors have combined, 8 minutes. Stir in 2 tablespoons coconut milk, if you have any on hand.
Add the shrimp to the pot and simmer uncovered until the shrimp is bright pink and tightly furled, 3 to 4 minutes. Stir in a couple of handfuls of the kale and cook until wilted, 1 minute. Remove from the heat, season to taste with salt, and stir in half of the chopped cilantro.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes, or according to package instructions.
Heap the rice onto plates and top with the shrimp curry. Shower with more cilantro and serve warm.