Tandoori-Style Shrimp With Rice and Peas 2.000

Stacy Zarin Goldberg for The Washington Post

Dinner in Minutes Apr 3, 2018

Enough with the shrimp dishes that aren't generous! Here, a combination of spices that beats any supermarket garam masala 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 of adding the 1/2 teaspoon.

While the shrimp marinates, you make rice that's guaranteed not to be gummy or mushy. That's because you boil it, in lots of water, like you would pasta. Fresh carrot and frozen peas come to the right temperature once they are stirred into the just-cooked rice.

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Servings:
2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

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

Directions

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.

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Recipe Source

Adapted from a Real Simple recipe.

Tested by Bonnie S. Benwick.

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