Spiced Shrimp with Ginger Rice and Peas

If you have an iPad you have to download the amazingly awesome EveryDay Food magazine by Martha Stewart (your first one is free)! This by far brings interactive cookbook/magazine to a whole new level. I LOVE it, and have practically cooked myself through the Jan/Feb edition (which happens to be the "light" version) of my free magazine. I loved it so much that I finally broke down and bought the May edition, too (days later the June edition released--oh, well)! This recipes come from the lovely Jan/Feb edition and is super easy to make and surprisingly healthy; 362 calories to be exact (7g fat (1g sat fat); 28g protein, 44g carb, 3g fiber).

 I wasn't sure if my husband would like this recipe since he's not the biggest fan of ginger, but I think that sauteing it lightens the intensity that ginger sometimes holds. I will confess that I never make rice in a pot on the stove top. I'm in love with my $20 rice cooker. If you don't have a rice cooker and hate making rice on the stove top run your little buns to the store and go invest in one pronto! I feel it's one of the many best kitchen inventions out there. One day (when mine breaks) I'm sure I'll graduate to one of the mac-daddy rice cookers, but until then... I love my $20 rice cooker. Whenever I find a recipe that calls for cooking rice on the stove top I alter it so I can cook it in my rice cooker. In my own opinion it's much easier. You'll see I've added my side notes below where I adapted the use of a rice cooker vs. cooking in a pot. I absolutely LOVED this recipe and can't wait to make it again. You could easily substitute the shrimp out and cook chicken instead or just use the rice as a side dish. It's so tasty! 

Source:EveryDay Food Magazine Jan/Feb Edition
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Servings: 4


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


Directions: 
1. 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. {I sautéed the scallion whites and ginger in a pan, and then added it to my rice cooker} Remove from heat and top with peas. {I added these in during the last 1-2 minutes of cooking} Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork. 


2. Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet {I used the same skillet I sautéed the scallion whites and ginger in (to reduce the excess use of pots and pans)}, 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. 


*Disclaimer: This post was not endorsed by Everday Food nor was I asked to write about this from them. This is solely my own thoughts and opinions.