I’m rarely one to actually like what I make…I find myself my biggest food critic when other people like what I make. It’s sort of like when I used to paint. I would show my art in galleries in NYC and people would come up to me saying what a great piece I had made, but I’d find all sorts of things wrong with it. It’s like that.
When I began this healthy eating voyage, my eyes turned to this dish…Why? Because I like shrimp and I love rice. It was hard to believe this dish was only 364 calories according to the writers of Everyday Food (January/February Issue).
I had to tweak the original recipe a bit because the husband could not find Coriander at our supermarket. I also added pureed ginger (from the tube) because we had it on hand already. I also made the rice in the rice cooker because I suck at making rice in a pot.
In place of the coriander, I used curry powder. This gave the shrimp an amazing kick, especially with the fresh lime juice!
The aroma that came from the rice cooker as the rice was being made was amazing…and it filled the house. I used basmati rice and added the ginger paste, the scallion whites and the peas all at once.
Needless to say, this recipe is a keeper. We will definitely be making this again.
Original recipe below:
Spiced Shrimp with Ginger Rice and Peas
4 tsp. vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 Tbsp. minced peeled fresh ginger
1 cup long-grain white rice
coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 tsp. ground cumin
1/2 tsp. ground coriander
lime wedges, for serving
In a medium saucepan, heat 2 tsp. oil over med-high heat. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes.
Add rice and 1 1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 tsp. oil over med-high heat. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.