Spiced Shrimp and Peas Pullao

May 15, 2007 | Filed Under Indian Recipes, Rice, Seafood, Shrimps 

 

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.

 

Paz

 

 

 

Spiced Shrimp

rachaelraymag.com

 

4 Servings

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.

 

 

 

 

Peas Pullao

rachaelraymag.com

 

4 Servings

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.

 

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Comments

21 Responses to “Spiced Shrimp and Peas Pullao”

  1. It seems delicious. I love shrimps

  2. I’m always in the mood for rice, too, Paz – delicious!

  3. Ah, if only I’d never really cared for food shopping. I could have saved thousands of dollars! Just kidding of course. I’d never regret any money that was spent on food. This sounds wonderful. The close-up photo is just yummy looking.

  4. Love shrimps and the pulao looks fabulous

  5. this sounds spicy good!

  6. We recently added garam masala to our pantry along with a book on Indian cooking. Haven’t gotten around to trying them yet, but I’m looking forward to it!

    ps. I was talking to my Nana yesterday and you know, she is completely addicted to watching Isaura the Slave! (Which, for anyone else reading this comment, is a Brazillian novela on Telemundo.)

  7. Shrimp & rice made for my tummy! Excellent.

  8. Beautiful recipe. We call them prawns. You will find it gets easier to peel and devein them with a few deft movements of your hands. I actually enjoy it now!

  9. Paz, this looks delicious! Has a kind of East Indian/Trinidadian feel to it.

  10. ths shrimp and pulao look so yummy paz. Please save me a plate!

  11. Dear Paz,
    the shrimps are fantastic, they look very fresh!
    Actually I’ve just started to eat fish and I find it fabolous!
    Baci

  12. Hi Anne! I love shrimps, too! :grin:

    Hi Patricia: I’m in good company with you. :grin:

    LOL! Kalyn: It’s good you don’t regret spending your money on food. And what delicious foods you make. :smile:

    Hi Sandeepa: Welcome and thanks! Another shrimp lover — cool!

    Hi Kat: It wasn’t bad at all. :grin:

    Ari: I can’t wait to see what recipe you choose from your book and your thoughts on the garam masala. Your Nana is watching La Escrava Isaura?! That’s so cool. What good taste she has! I’m enjoying it too. I did say I LOVE Brazilian novelas, right. :mrgreen:

    Hi Tanna: Thanks!

    Hi Kitchen Hand: Welcome! So, you mean that I’ll become more adept at peeling and deveining the shrimps? Awesome! I look forward to when it happens. :grin:

    Hi there, Lydia: Yes, definitely that type of feel to it — delicious!

    Hi Mandira: I will gladly save you a plate! :grin:

    Hi Saffron: the shrimps were very fresh indeed and tasted very good when good. I love fish!

    Baci to you! Baci to all! Thanks for stopping by!

    Paz

  13. Hi Paz! Looks delicious! It must have been a v delicately spiced pulao, because you mentioned only 1/4 tsp garam masala for 1.5 cups of rice!

  14. Paz, can I come for dinner :mrgreen:

  15. Pauline Hall UNITED STATES

    Love the recipe!! I made it for dinner last night and it was as good as it sounds and looks. I came to you from Lydia’s blog “The Perfect Pantry”.

  16. The dish looks delicious! My mom usually uses a pair of kitchen shears/scissors to cut the shrimps’ shells on top and then rinse the veins off. Then she cooks the shrimp with the shells on. But the shells are very easy to remove after cooking since it has been cut on top.

  17. Hi Sra: Is 1/4 tsp too much? What ever the amount the pulao did taste good! ;-)

    Hi Gattina! Yes, please come! :eek:

    Hi Pauline and Welcome! Oh, wow! I’m excited you made the dinner and liked it! Thanks for letting me know.

    Hey there MTM: How interesting. That should be interesting watching your mom peel and clean the shrimp. I like the idea of using the sitchen shears or scissors.

    Thanks for stopping by, every one!

    Paz

  18. Paz, what a lovely dish. A friend of mine who is Indian was explaining to me that when people prepare Garam masala the recipe might vary from a family to the other as they tend to add more or less of the items they like/dislike.Great photos by the way!

  19. Rice is always welcome in our house! :) So is shrimp for that matter, heehee…Thanks for sharing this recipe Paz! It sounds delicious…I’ll peel and devein your shrimps anytime for a taste of that :)

  20. This is so weird….I just bought a little jar of Garam Masala about 2 months ago. I’ve never had it before and don’t quite know why I bought it. But as I’ve been trying to add more grains in my diet, that means a good bit more rice. I just happened to dust a little over my rice the other day and….nirvana! Isn’t it delightful?

  21. Hi Valentina: Thank you! How interesting about the Garam masala recipe. I guess it’s good that we can adjust the spice recipe to our liking.

    Hi Joey: Peel and devein the shrimps for me? Ohh! You’re the best! :grin:

    Hi Janice: Delightful indeed! I love to make good use of these spices. :grin:

    Have a good one, all!

    Paz

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