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
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.