Spicy Grilled Shrimp Over Rice
Source of Recipe
fooddownunder.com
List of Ingredients
18 oz large shrimp peeled and deveined (about 18 to 20)
1 tbl fresh lime juice
3 garlic cloves crushed
1 tsp fresh thyme leaves
1/4 tsp crushed red pepper or more to taste
Cilantro sprigs
Rice:
1 tsp ground turmeric
1/4 tsp ground cumin
1 1/3 cup basmati rice (long-grain)
2 1/3 cup water
(original recipe calls for 1/2 tsp salt)Recipe
Toss shrimp with lime juice, garlic, thyme and red pepper. Cover and marinate at least one hour.
When ready to cook, start with the rice. Place turmeric and cumin in a skillet and heat over low heat, just until fragrant (about 30 seconds). Add water, rice (and salt). Heat to boiling, then cover and cook over low heat until water is absorbed and rice is tender (about 15 minutes).
Prepare shrimp when rice is almost done: either grill (put shrimp on skewers to do this), broil or cook quickly in a preheated nonstick skillet until lightly browned on both sides. Don't overcook. Spoon rice onto a platter and top with shrimp. Garnish with cilantro and serve.
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