Spiced Shrimp and Peas Pullao

Quick and easy, yet impressive meal.

I found this Spanish style recipe in an old Rachael Ray Magazine from 2011, I have adapted it to accommodate a 2lb bag of frozen shrimp (because that is what I usually purchase) and also increased the rice so accommodate a four cup carton of chicken broth for extra flavor.

Quick and easy to make ahead too. Serve with Marinated Carrot Salad.

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Spiced Shrimp

INGREDIENTS

3 scallions, thinly sliced crosswise and divided
4 cloves garlic, finely chopped
2 teaspoons ground coriander
2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon turmeric
2 pounds large shrimp, peeled and deveined (tails left on)
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons fresh lemon juice

DIRECTIONS

In a large ziplock bag, mix together half the scallions, the garlic, coriander, cumin, cayenne and turmeric. Add the shrimp and gently shake to coat. Refrigerate for 30 minutes.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with the salt, until nearly opaque, about 2 minutes.
Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with the remaining scallions.

Peas Pullao

INGREDIENTS

2 tablespoons vegetable oil
1 onion, thinly sliced
1/4 teaspoon garam masala
1/8 teaspoon turmeric
2 cups long-grain rice
4 cups chicken stock
1 1/2 teaspoons salt
1 cup frozen peas, thawed

DIRECTIONS

In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes.
Add the garam masala and turmeric and stir to combine.
Stir in 4 cups chicken stock and bring to a boil over high heat.
Add the rice and salt and return to a boil, stirring briefly to break up any clumps.
Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes.
Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.

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