Indian Spiced Rice with Shrimp and Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 TBSP Olive Oil1 large Onion choppedkosher salt and pepper1 1/2 tbsp. fresh grated ginger2 cloves garlic, finely chopped1 tbsp. curry powder1 cup long-grain white rice1 lb medium peeled and deveined shrimp1 cup frozen peas, thawed 1 cup fresh cilantro chopped
1) Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6-8 minutes. Add the ginger and garlic and cook, stirring, for two 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, 4-5 minutes more.
4) remove from the heat and fold in the cilantro. Serve with lemon wedges, if desired.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user POOTERBOMB.
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, 4-5 minutes more.
4) remove from the heat and fold in the cilantro. Serve with lemon wedges, if desired.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user POOTERBOMB.
Nutritional Info Amount Per Serving
- Calories: 1,034.2
- Total Fat: 21.8 g
- Cholesterol: 884.0 mg
- Sodium: 1,191.6 mg
- Total Carbs: 97.6 g
- Dietary Fiber: 12.8 g
- Protein: 111.7 g
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