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

(Adapted from Dinner, A love story Blog)

• 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.

Bean Curry

Monday is turning into Beanday.

Beans are good for Mondays because I can improvise with them from my pantry. And since we have significantly depleted our food stock by Monday, this is perfect.

Everyone loved this curry.

The recipe called for black eyed peas, I didn't have any so I used kidney but any bean would be fine. Also I used tined San Marzano tomatoes (in place of fresh), chopped them and added their juice to the broth. And a handful of peas made it a little prettier.

If you don't have Garam Masala, make your own. Otherwise, it's easy to find in the spice isle.

Clara and I topped ours with a little Major Gray Mango Chutney, Jim liked it plain.

Bean Curry

(Melskitchencafe.com)

1 tablespoon canola oil

1 onion, chopped

1-3 teaspoon freshly grated ginger

1 large tomato, chopped (or 1/2 28oz can San Marzano tomatoes chopped)

1/2 teaspoon tumeric

pinch cayenne, or to taste

1/2 teaspoon salt

1 teaspoon paprika

1 teaspoon Garam Masala

3/4 cup half and half (I used 5%)

1 cup vegetable stock or chicken broth or V8)

1 can black-eyed peas, lightly drained

1 C frozen peas

2 tablespoons chopped fresh cilantro or parsley

Heat oil in a large skillet over medium heat.

Add onion; saute 5 mins or until translucent and slightly browned.

Stir in garlic and grated ginger root; stir constantly for 30 seconds.

Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala;

stir constantly for 30 seconds. Add half and half, stock, beans and peas.

Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro or parsley.

Serve over rice. Naan is nice to dip in. Chutneys or pickle as a topping or side.