SHRIMP & RICE PILAU

By jarren

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 tsp each ground coriander & ground cumin
• 1/4 tsp ground cloves
• 1/4 tsp each turmeric, salt & pepper
• 1 cup basmati rice
• 1 cup water
• 1 bay leaf
• 1 cup sodium-reduced chicken broth
• 1 1/2 lb raw jumbo shrimp, peeled and deveined
• 2 tsp vegetable oil
• 1 cup frozen peas
• 1/3 cup chopped fresh cilantro
• 1 tbsp lime juice

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

In a saucepan, melt butter over medium heat; cook onion and garlic, stirring often, until onion is tender, 5 minutes. Stir in half each of the coriander and cumin, the cloves, turmeric, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Stir in rice and bay leaf. Stir in broth and 1 cup water; bring to a boil.

Reduce heat, cover and simmer until rice is tender and no liquid remains, about 12 minutes. Remove from heat. Let stand, covered, for 5 minutes; fluff with fork. Discard bay leaf.

Meanwhile, stir together shrimp and remaining coriander and cumin. In large skillet, heat oil over medium heat; cook shrimp and peas, stirring occasionally, until shrimp are pink and opaque, about 5 minutes.

Add rice mixture, cilantro and li8me juice; toss until combined.