Tandoori-style Shrimp with Rice and Peas

By Shawn

Ingredients

• 1 cup plain yogurt (regular or low-fat)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper (see headnote
• 1/2 teaspoon ground turmeric
• 1 pound peeled and deveined large raw shrimp
• 1 teaspoon kosher salt
• 1 cup long-grain white rice
• 1 medium or large carrot
• 3/4 cup frozen peas
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from washingtonpost.com

Preparation

Step 1

Bring a pot of water to boil over high heat.

Whisk together the yogurt, cinnamon, cumin, cayenne and turmeric in a mixing bowl. Discard the tails (shells) from the shrimp, as needed. Stir in the shrimp to coat evenly. Let sit for 20 minutes.

Add 1/2 teaspoon of the salt and the rice to the boiling water; reduce the heat to medium-high and cook for about 12 minutes, stirring a few times, until tender.

Meanwhile, scrub the carrot well, then use the large-holed side of a box grater to shred it. Position an oven rack 4 inches from the broiling element; preheat to broil.

Drain the rice and immediately return it to the pot (off the heat). Stir in the shredded carrot and peas until well incorporated; cover to keep warm.

Line a rimmed baking sheet with aluminum foil; arrange the shrimp on it with room between them. Discard any excess marinade. Season the shrimp with the remaining 1/2 teaspoon salt and the pepper. Broil for about 4 minutes, or just until opaque and slightly charred in spots.

Serve hot, atop the rice, along with any pan juices.