Make-it-from-scratch Monday: Curried Shrimp and Rice

Welcome dear readers to 2011! As mentioned in the previous post, I will be changing the weekly schedule here at the PIT. Trash-picked Tuesdays will be an occasional feature from now on, but I am hoping to replace it with a new regular recipe feature, "Make-it-from-scratch Monday". Hopefully, I'll be able to keep this up just about every week, but it may not work out; cooking posts are very labor-intensive! So we shall see...

My goal with "Make-it-from-scratch Monday" is to share with you tested, family-approved recipes and tips for getting dinner on the table. We are all pressed for time, so ideally the winning recipes will be simple, quick, and not require any exotic ingredients. I will endeavor to present you with step-by-step instructions, photos and a review of the finished product.

My family is probably a bit like yours, with a meat-and-potatoes (read: not an adventurous eater) husband, and two kids- a son who eats everything, and lots of it, and a daughter who eats only rice and noodles. For myself, I will try just about anything once!

Today's recipe is something I borrowed from the January issue of Everyday Food, but tweaked a little bit for the ingredients I had on hand. I have never been a big fan of curry, but this recipe has changed my mind. It has a little bit of an Indian flavor, without being too exotic- that wouldn't fly with half of my family. Plus, it is really quick if you use white rice or Minute Rice. I prefer brown rice, so that adds a bit to the cooking time.

You could substitute green beans for the peas, or eliminate them entirely if you're not a fan of peas. I also buy whole ginger root in a large piece, and freeze it in 1-2" pieces wrapped in plastic wrap. Once it's thawed, it tastes the same, but the consistency is a little softer and easy to chop. In a pinch, I suppose you could use a tsp of powdered ginger, but pick up the real thing next time you're at the store and freeze it.

Curried Shrimp with Rice and Peas

1 1/2 pounds shrimp, peeled
2 scallions, chopped (or one small onion)
1 tbsp minced fresh ginger
1 tsp curry powder
dash red pepper flakes
3 tbsp vegetable oil
1 cup white or brown rice, cooked
1 cup frozen peas

1. In medium bowl, toss shrimp with the curry powder and red pepper flakes, ginger and scallions. Mix to coat.

2. Prepare rice according to package directions. If making brown rice, allow 45 minutes cooking time, white rice or boil-in-bag rice will take significantly less time. Add frozen peas to the rice during last 5 minutes of cooking time. (Or serve them separately- in my house we have some eaters who prefer not to eat the peas...)

3. In medium saucepan, heat oil over med-high heat. Add shrimp, stirring occasionally and cook until pink (3-5 minutes, depending on size).

Serve shrimp over rice and peas, garnish with lime wedges.