March 06, 2011

Spiced Shrimp with Ginger Rice and Peas

For the most part of last week, I took a break from cooking.  I really think the weekend before had done me in!  I got back on the wagon for tonight's dinner and whipped up something light in calories.  I need to look good in my bikini when I'm in the Bahama's soaking up the rays!
Spiced Shrimp with Ginger Rice and Peas - 362 calories

Yield: 4
4 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tablespoon minced peeled fresh ginger
1 cup long-grain white rice
coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
lime wedges, for serving

In a medium saucepan, heat 2 teaspoons oil over medium-high.  Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes.  Add rice and 1 1/2 cups water and season with salt and pepper.  Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes.  Remove from heat and top with peas.  Let stand, covered, 5 minutes, then add scallion greens and fluff rice with fork.

Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper.  In a large skillet, heat 2 teaspoons oil over medium-high.  Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes.  Serve shrimp with rice and lime wedges.

 I served this dish alongside some fresh spinach and a splash of Panera Bread Asian Sesame Dressing.

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