3.19.2011

Saturday Supper: Spiced Shrimp with Ginger Rice & Peas

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We have magazines coming out our ears. We each have an inbasket (that's an inbox basket) on the triangle shelf in the living room, which always have a few unread magazines in them, my bedside table is full of magazines, and I have a sail bag and a magazine holder each chock full in my office. In his defense, I think S probably has four unread magazines to my four hundred. Somehow I got suckered into a whole bunch of $5 magazine subscriptions last year. Oops.

I let a bunch of subscriptions lapse to try to get things under control, but one that I just can't give up is Martha's Everyday Food. We usually find at least one recipe in each issue to put on heavy rotation and even though I'm sure all the recipes are available online, I like that S can reach into the baskets in our coffee table, where the little magazines fit perfectly, and open an issue to an easy dinner recipe when I ask, "what do you feel like for dinner?" and he responds, "I don't know." It's the most frequently repeated conversation around here. Right up there with, "can you please put your socks in the hamper?"
This meal was pretty good although for a one-bowl meal it was a little lean on the veggies. We added more peas and used brown rice in an effort to make a recipe from the "light" issue a touch healthier. I doubled the amount of shrimp and spices so we could have leftovers for shrimp salad wraps the next day. The recipe below is not doubled, but the shrimp were delicious in wraps the next day so I recommend making extra.

Spiced Shrimp with Ginger Rice & Peas
serves 4

2 t. canola oil 4 scallions, chopped and white and green parts separated
1 T. fresh ginger, peeled and minced
4 servings brown rice (we use minute brown rice)
kosher salt & ground pepper
1 1/2 c. frozen peas (or more, if you'd like)
1 lb. large shrimp, peeled and deveined
1/2 t. ground cumin
1/2 t. ground coriander
2 T. lime juice
fresh lime wedges for serving

for the rice:
1. In a medium saucepan, sautee the garlic and scallion whites in 1 t. of the canola oil, stirring frequently until soft ~3 minutes
2. Add rice and water according to package directions. Bring to a boil, cover, reduce heat and simmer until rice is tender
3. Remove rice from heat and add peas, cover and let stand for 5 minutes. Add scallion greens and fluff with a fork

for the shrimp:
1. While the rice is cooking, in a bowl, coat the shrimp with the cumin, coriander and lime juice
2. Heat 1 t. of oil in a large skillet over medium-high. Add shrimp and cook, stirring occasionally, until just pink throughout

Serve shrimp over rice with lime wedges.
adapted from Everyday Food January/February 2011 issue

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