Thursday, May 29, 2014

Day One-Hundred Six - Indian Spiced Rice with Shrimp and Peas (5.19.14)

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • salt
  • pepper
  • 1 1/2 tablespoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 cup long-grain white rice
  • 1 lb medium peeled and deveined shrimp
  • 1 cup frozen peas, thawed
  • 1 cup fresh cilantro, chopped
  • lemon wedges for serving
  1. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender 6 to 8 minutes. Add the ginger and garlic and cook, stirring for 2 minutes. Add the curry powder and cook, stirring, for 1 minute.
  2. Add the rice and stir to coat in the onion mixture. Stir in 2 cups water and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
  3. Fold the shrimp and peas into the partially cooked rice and cook, covered, until the shrimp is opaque throughout and the rice is tender, 4 to 5 minutes more.
  4. Remove from the heat and fold in  the cilantro. Serve with lemon wedges, if desired. 

Potter: This is very similar to a side I make that I call curried rice. It's a bit fuller in flavor and with the added shrimp much more of a meal. I will say make sure to use fresh shrimp with this recipe, we used the precooked kind and it didn't absorb the spices well. It was still a great meal just could have been better.

Katie: This dish was great. As Potter said, it was a fuller dish than he usually side (to be expected with be an entree), but definitely go the route of fresh shrimp to avoid the lack of absorbing spices we encountered.