Directions:

• 1.

  Put 1 cup (200 G) of rice in a pot, rinse 3 times, then add 2 cups of salted water. Boil on high heat, then reduce heat until water has evaporated.

• 2.

  Saute onions, bell pepper, and bacon in a pan on medium high until onions are transparent.

• 3.

  Boil shrimp (if frozen) in water for 5 minutes. If cooked, add to the skillet as onions become translucent. Season judiciously with desired amounts of curry powder, cumin, paprika, salt, pepper and garlic.

• 4.

  When cooked and translucent, add sour cream and mix until mixture becomes a gravy or sauce.

• 5.

  Serve shrimp and veggies atop a bed of rice.

• 6.

  Enjoy!