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Spicy Shrimp With Peas and Curried Rice

Spicy Shrimp With Peas and Curried Rice
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.
  2. Add the curry powder, 1¾ cups water, and ¼ teaspoon each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 18 to 22 minutes. Remove from heat and let stand, covered, for 5 minutes.
  3. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque through-out, 4 to 6 minutes. Transfer to a plate and sprinkle with the crushed red pepper; reserve the skillet.
  4. Add the remaining tablespoon of oil to the drippings in the skillet. Add the shallot and peas and cook, tossing occasionally, until the shallots are tender and the peas are heated through, 2 to 3 minutes. Mix in the mint, lime juice, and ¼ teaspoon each salt and black pepper.
  5. Serve the rice with the shrimp, peas, and lime wedges.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 498
  • Fat 14g
  • Sat Fat 1g
  • Cholesterol 215mg
  • Sodium 652mg
  • Protein 37g
  • Carbohydrate 54g
  • Sugar 4g
  • Fiber 4g
  • Iron 7mg
  • Calcium 121mg
What does this mean? See Nutrition 101 .

Quick Tip

White Long Grain Rice
To help prevent the rice from sticking, rinse it in a sieve under cold water and drain well before adding it to the pan.

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