Recipe card – Coconut shrimp and rice
Hello! It’s been rather quiet around here, hasn’t it? Well, as you may already know it’s magazine season for me, so things are getting busy with all the cooking and photo shoots. There will definitely be more posts to come during the next few weeks. I have a few guest posts and interviews lined up for the next two weeks and after that a special video! And then soon after that, the magazine will be out. I’m really excited about this issue because it’s a little different from my previous issues and I’ve got an amazing set of guest contributors. Can’t wait to tell you all about it! But for now, I’m going to keep my lips sealed.
In the meanwhile, I’m leaving you with a recipe card for shrimp and rice made with Indian flavours.
Imagine that you’ve run out of fresh produce. So, what’s a girl got to do in that case? Run to the grocery store? I think not… That’s when I rely on what’s stashed in my freezer. Frozen ingredients aren’t as bad as most of us think they are. Let me rephrase that, frozen ingredients that are not “processed” aren’t that bad for us. Don’t even get me started on the processed stuff. Stay away from that at all costs. It amazes me how many people resort to frozen pizzas and dinners, especially when cooking something can take less than twenty minutes if you choose the right recipe. Anyways, I digress. My point is that frozen foods (unprocessed) may not taste as good as fresh, but they are certainly a decent alternative and you can’t beat the convenience .
This recipe is a simple way to use up frozen shrimp and peas from the freezer. To keep things interesting, I added mild Indian flavours. If you’re not into Indian spices, feel free to experiment with different spices and herbs to make this recipe your own.
Anyways, here’s the recipe in a printer-friendly format. Enjoy! See you around!
|Coconut shrimp and rice||
- 1 cup basmati rice, rinsed (brown or white basmati, as preferred)
- 1.5 tbsp coconut oil
- 1.5 tbsp cumin seeds
- 1 large red onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tbsp cumin powder
- ½ tbsp coriander powder
- 1.5 tsp chili powder (use more if you like spicy food)
- 2.5 tbsp tomato paste
- ½ cup coconut milk
- 2 cups frozen cooked shrimp, tails removed and thawed
- 2 cups frozen peas, thawed
- 1 lime juiced
- 3 tbsp chopped cilantro
- Cook the basmati rice as per the instructions on the package.
- While the rice is cooking, prepare the shrimp. Start by heating the oil in a medium-sized pot on medium heat. Once the oil is hot, add the cumin seeds and stir for 30 seconds while they sizzle.
- Add the onion to the pot and cook for 3-4 minutes. Then add the garlic and stir for one minute. Reduce the heat to medium-low and add the cumin powder, coriander powder, chili powder and salt. Stir for 30 seconds. Add the tomato paste and stir well. Cook for 2 minutes.
- Toss the thawed shrimp and peas into the pot and cook for 2 minutes. Then pour the coconut milk into the mixture and cook on low heat for 3 minutes. Remove from heat. Add the lime juice and stir well.
- Once the rice is cooked, fluff it with a fork.
- Add the cooked rice to the shrimp mixture and mix well. If it’s a little dry, add some more coconut milk. Serve immediately with cilantro as a garnish.