This recipe from Everyday Food is quick, light and tasty. Simply steam rice with scallions and ginger and then add frozen peas. While the rice is standing, toss shrimp with spices and then quickly sear. Dinner will be on the table in 30 minutes.
Avoiding Additives and Preservatives
To avoid additives and preservatives in this recipe, make sure the shrimp are either fresh and untreated with sulfites or flash-frozen with salt. Check the label on the spices to make sure they are free of artificial colour and anti-caking agents. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
- 4 tsp (20 ml) vegetable oil
- 2 scallions, white and green parts separated and thinly sliced
- 1 tbsp (15 ml) minced peeled fresh ginger
- 1 cup (250 ml) long-grain white rice
- coarse salt and ground pepper
- 1 cup (250 ml) frozen peas
- 1 pound (500 g) large shrimp, peeled and deveined
- ½ tsp (2 ml) ground cumin
- ½ tsp (2 ml) ground coriander
- lime wedges, for serving
In a medium saucepan, heat 2 tsp (10 ml) oil over med-high heat. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes.
Add rice and 1½ cups (375 ml) water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 tsp (10 ml) oil over med-high heat. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.
From Everyday Food