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Spiced Shrimp with Ginger Rice and Peas

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This light recipe packs in the flavor for a meal that comes together quickly for a family dinner any night of the week.

  • Servings: 4

Source: Everyday Food, January/February 2011

Ingredients

  • 4 teaspoons vegetable oil
  • 2 scallions, white and green parts separated and thinly sliced
  • 1 tablespoon 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 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Lime wedges, for serving

Directions

  1. In a medium saucepan, heat 2 teaspoons oil over medium-high. 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.

  2. Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.

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