This shrimp recipe is especially colorful and makes a splendid company dish. If you're cooking the shrimp on a grill or under the broiler, thread them on wooden skewers (two parallel skewers, about one inch apart, works best) that have first been soaked in water for 30 minutes.
- 18 oz. large shrimp (about 18 to 20), peeled and deveined
- 1 1/2 Tbs. fresh lime juice
- 3 garlic cloves, crushed through a press
- 1 1/2 tsp. fresh thyme leaves (or 3/4 tsp. dried)
- 1/4-1/2 tsp. crushed red pepper (or to taste)
- Cilantro sprigs
- 1 tsp. ground turmeric
- 1/4 tsp. ground cumin
- 1 1/3 cups long grain rice, preferably Basmati
- 2 1/3 cups water
- 1/2 tsp. salt
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, 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 with our Black Bean Salad.
4 servings, contains 325 calories and 1 gram fat per serving.
Source: American Institute for Cancer Research