Shrimp Curry Rice

• 1 lb shrimp, thawed and peeled
• 1/2 cup basmati rice (or other white rice doesn't really matter what kind)
• 1 leek, white and light green stalk sliced real thin
• 2 tablespoons salted butter
• 2 tablespoons mayonnaise
• 1/2 teaspoon curry powder
• 1/2 teaspoon dried coriander
• 1 teaspoon garlic salt
• 1 cup water

1. Start cooking the rice:
2. Add rice and water to a pot (or rice cooker).
3. In a separate pot:
4. Add shrimp leeks and butter, stir at high heat for 3 minutes.
5. Turn stove to low heat.
6. Add curry powder, coriander and garlic salt; stir well.
7. Allow to simmer COVERED for 5 minute.
8. Add mayo; stir well. The mixture should be a pale yellow color.
9. At this point the rice should be about half done and there should be a fair amount of water in the pot.
10. Add rice and it's water to the shrimp mixture; stir well.
11. Cover and allow the rice to cook for a further 6 minutes or until the water has been absorbed but before the rice burns at the base of the pan.

shrimp, basmati rice, thin, butter, mayonnaise, curry powder, dried coriander, garlic salt, water

Taken from www.food.com/recipe/shrimp-curry-rice-226128 (may not work)