Monday, December 5, 2011

Curried Shrimp with Cilantro Lime Rice

Curried Shrimp with Cilantro Lime Rice - Photo by Michelle Judd of Taste As You Go
Curried Shrimp with Cilantro Lime Rice

Ever since I moved from New York to Pennsylvania and began enduring my epic daily commute through three states, people have been inquiring after my mental well-being. Once I've convinced them that I haven't sustained a major blow to the head, they want to know how I manage to have time to "do everything".

The truth is... I don't.



Curried Shrimp with Cilantro Lime Rice - Photo by Michelle Judd of Taste As You Go
Curried Shrimp with Cilantro Lime Rice

As much as I would like to admit that I'm capable of plowing through my ever-growing to-do list without sacrificing my sanity, I'm becoming more and more aware of the fact that there are a limited number of hours in the day that are truly mine.

Plus, it's a myth that I can "get so much done" while on the bus.

Curried Shrimp with Cilantro Lime Rice - Photo by Michelle Judd of Taste As You Go
Curried Shrimp with Cilantro Lime Rice

The foodie side of me is suffering from the lack of time (and energy) to cook the way I'd like when I get home from work. Now, more than ever, it's useful for me to find meals that are quick to prepare so Stephen and I aren't eating dinner too late. It's become a game to see if I can get home from the bus station and have dinner ready before 9pm.

Sometimes, I'm successful. Here's a meal that doesn't take long to get on the table -- Curried Shrimp with Cilantro Lime Rice. I adapted the recipe from one I found in Robin Miller's Quick Fix Meals, and it was an instant winner with Stephen.

Fiancé-approved? I'll take it!

Curried Shrimp with Cilantro Lime Rice

INGREDIENTS

For the rice:
  • 1 1/2 cups water
  • 1 cup jasmine rice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh cilantro, finely chopped
  • Salt, to taste

For the shrimp:
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sweet yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1 cup fat-free, low-sodium chicken broth
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons fresh lime juice
  • 1/2 cup non-fat plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper, to taste

INSTRUCTIONS

For the rice:
  1. Add water and rice to a medium pan and cook rice according to package directions.

  2. Once the rice is cooked, add the lime juice, cilantro, and salt, to taste. Stir gently to combine. Keep rice warm while you prepare the shrimp.
For the shrimp:
  1. Heat the oil in a large skill over medium heat for 2 minutes. Add the onion and garlic and cook, stirring, until softened, about 2 minutes.

  2. Add the curry powder and cook, stirring, until fragrant, about 1 minute.

  3. Add the broth and bring to a simmer.

  4. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes.

  5. Remove from the heat and stir in the Greek yogurt and cilantro. Season to taste with salt and pepper and serve.

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