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500 g uncooked shrimp, peeled
pinches of salt
pinches of pepper
vegetable oil
2 stalks celery
2 carrots, peeled
1 onion
398-mL can unsweetened coconut milk
3/4 cup water
1 cup uncooked long-grain white rice
1 tsp salt
1 tsp ground cumin, cardamom or hot-red-chili-flakes
1 1/2 cups frozen peas
If using frozen shrimp, don't thaw. Place in a sieve. Rinse with cold running water until ice crystals melt. Drain well. Pat dry. Sprinkle with salt and pepper. Lightly coat a large saucepan with oil. Set over medium-high heat. When hot, add shrimp. Stir often until shrimp are bright pink, 3 to 4 minutes.
Meanwhile, thinly slice celery. Cut carrots in half lengthwise. Thinly slice each half. Finely chop onion. When shrimp are cooked, remove to a plate. Cover to keep warm. Reduce heat to medium. Add oil to pan, if needed. Add celery, carrots and onion. Stir often until onion starts to soften, 4 minutes. Stir in coconut milk, water, rice, salt and cumin. Bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer until most of liquid is absorbed, 15 minutes. Then add peas and cook, covered, 5 minutes. Then stir in shrimp and remove from heat. Let stand, covered, 5 minutes. Spoon into bowls.
Calories 224, Protein 14g, Carbohydrates 32g, Fat 4.1g, Fibre 2.5g, Sodium 468mg.
While longing for warmer days, take some comfort in a hearty rice bowl dinner that's creamy like risotto, but uses ordinary rice and doesn't require a lot of stirring.