Thursday, September 20, 2012

Spicy Shrimp with Rice and Peas

One of the few dinners I make over and over, this shrimp is so easy.

My mum and I found this recipe over the summer and loved it.

I have tried serving it with several sides but this brown rice pilaf is my favourite.

Spicy Shrimp with Lime and Parsley

  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon smoked paprika (or 1 teaspoon paprika)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 tablespoon unsalted butter

1 lime

Combine salt, paprika, cumin, curry, cayenne, and cinnamon in a small bowl.
Toss with shrimp.
Heat a large pan over med-high heat. Melt butter and add shrimp.
Cook until pink, 3-5 mins.
Squeeze  lime over shrimp and serve over rice.

Brown Rice Pilaf with Peas
(adapted from Everyday Food)

1 Tbsp olive oil
1tsp fennel seeds (I used Herbs de Provence)
1small yellow onion, finely chopped
1 C brown rice
1 3/4 C stock or water
1 Tbsp soy sauce
1 C frozen peas, thawed
1/3 C chopped parsley

Heat olive oil in a large sauce pan.
Add fennel seeds and cook 1 minute.  Add onion and cook until soft, 5 mins.
Stir in rice.
Pour in stock and soy.
Cook until rice is softened.   (30 mins or so.)
Remove from heat, add peas and parsley.
Stir and let stand 5 mins.

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