Tandoori Shrimp With Rice and Peas
Serves 4| Hands-On Time: | Total Time:
- 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.
- Meanwhile, cook the rice according to the package directions, adding the peas and carrot in the last 5 minutes.
- Heat broiler. Soak 8 wooden skewers in water for at least 10 minutes.
- 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.
- Per Serving
- Calories 364
- Fat 4.5g
- Sat Fat 2g
- Cholesterol 180mg
- Sodium 469mg
- Protein 30g
- Carbohydrate 48g
- Sugar 5g
- Fiber 2g
- Iron 5mg
- Calcium 162mg
What does this mean? See Nutrition 101 .
Since shrimp are almost always shipped frozen and defrosted before they hit the fish case in the market, save money and be assured of freshness by buying bagged frozen shrimp. For best results, look for “IQF” (individually quick-frozen) on the label.