I was going to make a shrimp and black bean salad with feta and arugula for dinner. As a matter of fact, I was going to try this recipe.
But I did something I rarely do.I asked the husband if he wanted a shrimp salad or a “shrimp and rice dish.” Undoubtedly, he did not have a salad in mind for dinner.
You see, I rarely ask him what he wants for dinner because he can be just as indecisive as I am and always makes me decide. Plus, I’m the one cooking dinner and I have to be in the mood to actually make it. Luckily I was open to making either one, which is why I gave him the option.
And boy am I glad I did. If not, this recipe would have sat on my “to make” list for another 6 months.
It took about an hour to make, start to finish, gave the kitchen such a lovely aroma and was de-licious. A simple dish of shrimp and rice, tuned up with the warm spices.
In a mesh strainer, rinse 2 cups of basmati rice under cold water until the water that rinses off the rice is clear. Transfer the rice to a large bowl and cover with water. Set aside for 30 minutes. After 30 minutes, drain rice. While rice is soaking, peel and devein one pound shrimp. Cut the shrimp crosswise and place in a separate bowl. Add 3 garlic cloves, minced, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper, salt and pepper to taste, to the shrimp. Toss together well and set aside for 3 minutes. Heat 3 tablespoons canola oil in a large skillet over medium heat. When the oil is hot, add the shrimp to the skillet. Cook the shrimp stirring frequently, until opaque, about 3-4 minutes. Using a slotted spoon, remove the shrimp and place in a separate bowl with 4 teaspoons fresh lemon juice and 1/4 cup cilantro. Mix well. To the skillet, add 2 2/3 cup of chicken broth, 1 teaspoon of cinnamon and 1 teaspoon nutmeg. Turn the heat to high. Using a wooden spoon, scrape up any browned pits on the bottom of the pan. When the chicken broth begins to boil, add the rice and 1/2 teaspoon salt. Stir well. Cover the pan, turn the heat to low and cook for 25 minutes. Turn off the heat. Remove cover from pan and add the shrimp and additional juices in the bowl to the top of the rice. Cover for a minute or two and then stir the mixture gently to combine. Garnish with extra cilantro and serve in bowls. Enjoy!
adapted from serious eats
Chat ya’ later