Wed 6 Apr 2011
This recipe from the January/February issue of Everyday Food is quick, light and tasty. Simply steam rice with scallions and ginger and then add frozen peas.
While the rice is standing, toss shrimp with spices and then quickly sear.
Dinner will be on the table in 30 minutes.
To avoid additives and preservatives in this recipe, make sure the shrimp and spices are free of chemicals and artificial colour.
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
½ tsp ground cumin
½ 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 1½ 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. Serves 4.
From the January/February issue of Everyday Food