Indian Spiced Rice with Shrimp & Peas

By gvcathy

Ingredients

• 1 T olive oil
• 1 large onion, finely chopped
• kosher salt and pepper
• 1-1/2 T fresh grated ginger
• 1 cloves garlic, finely chopped
• 1 T curry powder
• 1 C long-grain white rice
• 1 lb medium peeled and deveined shrimp
• 1 C frozen peas, thawed
• 1 C fresh cilantro, chopped
• Lemon wedges for serving

Details

Cooking time 30mins

Preparation

Step 1

1. Heat oil in large skillet over medium heat. Add onion, season with 1/2 tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add ginger and garlic and cook, stirring, for 2 minutes. Add curry powder and cook, stirring, for 1 minute.

2. Add rice and stir to coat in the onion mixture. Stir in 2 cups water and bring to boil. Reduce heat and simmer, covered, for 15 minutes.

3. Fold the shrimp and peas into the partially cooked rice and cook, covered until the shrimp is opaque throughout and rice is tender,4 to 5 minutes more.

4. Remove from heat and fold in cilantro. Serve with lemon wedges if desired.