Enough with the shrimp dishes that aren’t so generous with the star ingredient! Here, a combination of spices is stirred into yogurt for a marinade that coats the seafood and keeps it moist, even under the broiler. The heat of cayenne pepper in that spice blend may intensify after a few bites, so if you are sensitive to it, start with 1/4 teaspoon instead.
While the shrimp marinates, make rice by boiling it, in lots of water, like you would pasta. Stir freshly grated carrot and frozen peas into the just-cooked rice and allow to sit for a few minutes, under cover.
Tandoori-Style Shrimp With Rice and Peas
2 to 3 servings.
Adapted from a Real Simple recipe.
1 cup plain yogurt (regular or low-fat)
½ teaspoon ground cinnamon
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
½ 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
¾ cup frozen peas
¼ teaspoon freshly ground black pepper
Bring a pot of water to boil over high heat.
Whisk or stir together the yogurt, cinnamon, cumin, cayenne and the turmeric in a mixing bowl. Discard or reserve the tails (shells) from the shrimp, as needed; you can toss them in a freezer-safe zip-top bag for making shrimp stock.
Stir in the shrimp to coat evenly. Let sit for 20 minutes.
Meanwhile, add ½ 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. The grains should look plumped.
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 distributed; cover to keep warm.
Line a rimmed baking sheet with aluminum foil; arrange the shrimp on it with room between them. (If you use tongs to stand some of them on their curved backs, they will reward you with a greater proportion of charred edges.) Discard any excess marinade in the bowl. Season the shrimp with the remaining ½ 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.
Nutrition: Calories 190; Total Fat 2 g; Saturated Fat 0 g; Cholesterol 245 mg; Sodium 540 mg; Total Carbohydrates 10 g; Dietary Fiber 2 g; Sugars 5 g; Protein 34 g.
