In the mood for shrimp (and always in the mood for rice), I found the above-titled recipe that satisfied my mood. So, I went out to buy some shrimp. There was a time when I felt intimidated to buy seafood (I’ve never really cared for food shopping in general). I never knew which fish to pick or what size shrimps to choose, etc… But since I started cooking, that discomfort has now passed. Now, I’m more confident food shopping. Strangers actually ask me food questions while I’m picking my groceries and I actually know what to tell them. Wow! It’s a miracle!
So, I pointed to the shrimps I wanted and the fish guy (what do you call him? Fishmonger? Way too formal for me.)? picked them out and weighed them for me. I bought my rice and green peas and I was on my way to cooking.
After knowing how to cook, only, with salt and black pepper, I’ve been having fun learning to cook with other spices. The spice of the week for me is garam masala. Until this recipe, I’d never used it before. Oh, how I love the smell of this spice. Put it on the list of ingredients that will make me doing my kitchen dance as soon as I get a whiff of it. I only used a tiny bit of the garam masala, as the recipe called for. Yet, it was sufficient to make the rice fragrant and special. It blended well with the other spices.
My rice turned out really well. Delicious. The only thing I didn’t care for, while preparing this meal, was peeling and deveining those damned shrimps. It took forever. Grrr! Perhaps next time, I should buy them already deveined and peeled. Of course, that’s at an extra cost… Hmmm… I’ll have to think about it. I guess, at least, I have the option.
Once the shrimps were deveined and peeled, there were no problems cooking. Putting the cooked shrimps and rice together, I was able to enjoy my meal. Not bad at all.
Prep Time 15 min (plus marinating)
Cook Time 5 min
3 scallions, thinly sliced crosswise
2 cloves garlic, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon turmeric
1½ pounds large large shrimp, peeled and deveined (tails left on)
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons fresh lemon juice
1. In a large bowl, mix together half the scallions, the garlic, coriander, cumin, cayenne and turmeric. Add the shrimp and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.
2. In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with the salt, until nearly opaque, about 2 minutes. Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with the remaining scallions.
Prep Time 5 min
Cook Time 30 min
2 tablespoons vegetable oil
1 onion, thinly sliced
¼ teaspoon garam masala
1/8 teaspoon turmeric
1½ cups long-grain rice
1½ teaspoons salt
1 cup frozen peas, thawed
1. In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes. Add the garam masala and tumeric and stir to combine. Stir in 3 cups water and bring to a boil over high heat. Add the rice and salt and return to a boil, stirring briefly to break up any clumps. Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes.
2. Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.