TANDOORI-STYLE SHRIMP WITH RICE AND PEAS
Serves 2 to 3
1 cup plain yogurt (regular or low-fat)
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
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
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 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. 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 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.
Per serving: 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.
Adapted from a Real Simple recipe.