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Old 09-21-2002, 01:24 PM
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Southwestern Stir-Fried Shrimp & Basmati Rice

Originally posted by CulinaryJen

Southwestern Stir-Fried Shrimp

2 tablespoons lime juice
2 teaspoons cornstarch
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds shrimp, raw, large -- peeled and deveined
1 1/2 cups yellow bell pepper -- chopped
1 1/2 cups red bell pepper -- chopped
1 1/2 cups red onion -- chopped
1/3 cup chicken broth
2 cloves garlic -- finely chopped
1/8 teaspoon cayenne
2 tablespoons cilantro -- fresh

Mix lime juice, cornstarch, cumin, salt and pepper in a medium glass bowl. Stir in shrimp and marinate 1 hour in the refrigerator.

Spray a 12-inch skillet with a non-stick cooking spray. Cook bell peppers, onions, broth, garlic, cayenne and cilantro over medium heat for 2 minutes, stirring constantly. Stir in the shrimp mixture. Cook 3 - 4 minutes, stirring constantly until the shrimp is pink.

Yields: 4 servings

Basmati Rice

2 tablespoons butter
1 medium onion -- chopped
salt and pepper -- to taste
1 cup basmati rice
1 cup tomatoes -- chopped
1 cup broth
1/2 cup parsley -- chopped
2 tablespoons lemon juice

Put butter or oil in a large, deep skillet over medium heat. Add onion and a large pinch of salt and cook, stirring occasionally, until onion turns translucent, 5 to 10 minutes. Add rice and cook, stirring occasionally, until rice is glossy and begins to brown, 3 to 5 minutes. Season with salt and pepper.

Add tomatoes, if desired, and stir for a minute; add stock (the smaller amount if you use tomatoes) and stir. Bring mixture to a boil, cook for a minute or two, then reduce heat to low and cover. Cook about 15 minutes, or until most of the liquid is absorbed. Turn heat to absolute minimum and cook another 15 to 30 minutes; if stove is electric, turn heat off and let pan sit on burner. Stir in parsley and lemon juice and serve.

Serving Ideas : Pilaf with meat: Before cooking onions, melt 1 T. of the fat in skillet, then crumble in 1/2 lb. ground meat. Cook, stirring occasionally, until meat loses its color. Remove meat from pan, cook onions in remaining T. fat, then add 3 bay leaves and 1/2 T. cinnamon along with the rice. Stir meat back in before serving.

Seafood pilaf: Just before adding stock, stir in 1 c. diced shrimp or scallops.

Pilaf with chickpeas or peas: Just before adding stock, stir in 1 c. cooked chickpeas or raw green peas (frozen are all right, and you need not defrost first).

Golden pilaf: Before addin stock, warm it with a large pinch (1/4 to 1/2 t.) saffron threads.

Yields: 4 servings
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