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Quick dish doesn’t skimp on shrimp

Enough with the shrimp dishes that aren’t so generous with the star ingredient!

Here, a combination of spices that beats any supermarket garam masala is stirred into yogurt for a marinade that coats the seafood and keeps it moist, even

Stacy Zarin Goldberg/The Washington Post
The shrimp are moist and flavorful and the rice is tender and fluffy in this tandoori-style dish.

under the broiler. The heat of cayenne pepper in that spice blend may intensify after a few bites, so if you are sensitive to it, start with ¼ teaspoon instead of adding the full ½ teaspoon straight away.

While the shrimp marinates, you make rice that’s guaranteed not to be gummy or mushy. That’s because you boil it, in lots of water, like you would pasta. Freshly grated carrot and frozen peas come to the right temperature once they are stirred into the just-cooked rice and allowed to sit for a few minutes, under cover.


2 to 3 servings

1 cup plain yogurt

½ teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon ground cayenne pepper

½ teaspoon ground turmeric

1 pound peeled and deveined large raw shrimp

1 teaspoon kosher salt

1 cup long-grain white rice

1 medium or large carrot

¾ cup frozen peas

¼ teaspoon freshly ground black pepper

Bring a pot of water to boil over high heat.

Whisk or stir together the yogurt, cinnamon, cumin, cayenne and the turmeric in a mixing bowl. Discard or reserve the tails (shells) from the shrimp, as needed; you can toss them in a freezer-safe zip-top bag for making shrimp stock.

Stir in the shrimp to coat evenly. Let sit for 20 minutes.

Meanwhile, add ½ teaspoon of the salt and the rice to the boiling water; reduce the heat to medium-high and cook for about 12 minutes, stirring a few times, until tender. The grains should look plumped.

Meanwhile, scrub the carrot well, then use the large-holed side of a box grater to shred it. Position an oven rack 4 inches from the broiling element; preheat to broil.

Drain the rice and immediately return it to the pot (off the heat). Stir in the shredded carrot and peas until well distributed; cover to keep warm.

Line a rimmed baking sheet with aluminum foil; arrange the shrimp on it with room between them. (If you stand some of them on their curved backs, they will reward you with a greater proportion of charred edges.) Discard any excess marinade in the bowl. Season the shrimp with the remaining ½ teaspoon salt and the pepper. Broil for about 4 minutes, or just until opaque and slightly charred in spots.

Serve hot, atop the rice, along with any pan juices.

PER SERVING: 190 calories; 2 g total fat; 0 g saturated fat; 245 mg cholesterol; 540 mg sodium; 10 g total carbohydrates; 2 g dietary fiber; 5 g sugars; 34 g protein.

– Adapted from a Real Simple recipe



Suggested on ABQjournal