Bombay Rice With Shrimp Recipes
SHRIMP AND VEGETABLE BOMBAY WITH RICE
Provided by Marian Burros
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
- Chop whole onion. Grate ginger. Crush garlic.
- Heat nonstick pot until very hot; reduce heat to medium high and add oil. Stir in onion, ginger and garlic and saute until onion begins to brown.
- Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
- Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
- Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
- Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
- Wash, dry and chop cilantro.
- Serve shrimp and vegetables over rice. Sprinkle cilantro on top.
Nutrition Facts : @context http, Calories 630, UnsaturatedFat 5 grams, Carbohydrate 104 grams, Fat 7 grams, Fiber 10 grams, Protein 40 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 15 grams, TransFat 0 grams
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