Trinidad Shrimp Stew with Ginger Rice - Motojicho.us

Trinidad Shrimp Stew with Ginger Rice

(Makes 2 Servings)

10 oz shelled & deveined large shrimp                                                             ½ cup thinly sliced onion

2 medium tomatoes, blanched, peeled, seeded, & chopped                         1 garlic clove, minced

1 Tbsp each of chopped chives and lime juice                                                ¼ tsp salt, divided

1 green chili pepper, seeded and chopped                                                      ⅛ tsp ground thyme

⅛ tsp curry powder                                                                                           ¼ tsp ground ginger

dash of pepper                                                                                                  ½ cup water

2 oz uncooked long-grain rice                                                                          1 tsp each vegetable oil & butter

Directions:

In a medium glass or stainless steel bowl, combine shrimp, tomato, onion, chives, lime juice, garlic, chili pepper, ⅛ tsp salt, and the thyme and pepper.  Stir to combine and let marinate at room temperature for 30 minutes.  In a small saucepan, combine rice, water, ginger, curry powder, and remaining ⅛ tsp of salt and bring to a boil.  Reduce heat to low, cover, and let simmer until rice is tender -- 15 to 20 minutes.  In a 10-inch nonstick skillet, combine oil and butter and heat until butter is bubbly and hot; pour shrimp and marinade mixture into skillet, cover and let cook over high heat until the shrimp turns pink (about 2 minutes).

To serve, combine gingered rice and shrimp together in a serving bowl with a few shrimp showing on top.

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