Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

Serve shrimp and veggies atop a bed of rice.

Step 6

Enjoy!