Creamy Curry Scampi Rice Bowl

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, then set aside and keep warm.

2. 2

   Heat the olive oil in a large skillet or wok over medium heat. Add the diced red onion and sauté for 2 minutes until softened.

3. 3

   Add the diced red sheet pepper and minced garlic to the pan. Cook for another 2 minutes, stirring frequently.

4. 4

   Sprinkle in the curry powder and stir well to coat the vegetables. Cook for 1 minute until fragrant.

5. 5

   Add the raw, peeled scampi to the pan. Sauté for 3-4 minutes, stirring occasionally, until the scampi turn pink and are just cooked through.

6. 6

   Pour in the light creme and stir to combine. Let the sauce simmer gently for 2 minutes to thicken slightly.

7. 7

   Add the diced fresh pineapple to the pan and stir well. Cook for 1 more minute to warm the pineapple through.

8. 8

   Taste and adjust seasoning if needed (add salt and pepper to taste, if desired).

9. 9

   To serve, divide the cooked jasmine rice between bowls. Spoon the creamy curry scampi mixture over the rice.

10. 10

    Garnish with fresh herbs if desired and serve immediately.