Tandoori Shrimp With Rice and Peas

Tandoori Shrimp With Rice and Peas
Paul Sirisalee
Spice up broiled shrimp with garam masala, an Indian spice blend, and cayenne pepper.

Get the recipe
.
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1
pound
peeled and deveined large shrimp
1
cup
plain yogurt
2
teaspoons
garam masala
1/2
teaspoon
cayenne pepper
1
cup
long-grain white rice
1/2
cup
frozen peas
1
carrot, grated
kosher salt and black pepper

Directions

  1. In a medium bowl, mix the shrimp with the yogurt, garam masala, and cayenne to coat. Cover and let marinate, refrigerated, for at least 30 minutes and up to 12 hours.
  2. Meanwhile, cook the rice according to the package directions, adding the peas and carrot in the last 5 minutes.
  3. Heat broiler. Soak 8 wooden skewers in water for at least 10 minutes.
  4. Thread the shrimp onto the skewers, season with ½ teaspoon salt and ¼ teaspoon pepper, and broil until opaque, 4 to 5 minutes. Serve with the rice.

 

Sue Li
February 2012

Nutritional Information

  • Per Serving
  • Calories 364
  • Fat 4.5 g
  • Sat Fat 2 g
  • Cholesterol 180 mg
  • Sodium 469 mg
  • Protein 30 g
  • Carbohydrate 48 g
  • Sugar 5 g
  • Fiber 2 g
  • Iron 5 mg
  • Calcium 162 mg
What does this mean? See Nutrition 101.