Source:EveryDay Food Magazine Jan/Feb Edition
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Servings: 4


Ingredients: 
4 tsp vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tbsp minced peeled fresh ginger
1 cup long-grain white rice
coarse salt and ground pepper
1 cup frozen peas
1 lb large shrimp, peeled and deveined
1/2 tsp ground cumin
1/2 tsp ground coriander
lime wedges, for serving


Directions: 
1. In a medium saucepan, heat 2 teaspoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1-1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender about 15 minutes. {I sautéed the scallion whites and ginger in a pan, and then added it to my rice cooker} Remove from heat and top with peas. {I added these in during the last 1-2 minutes of cooking} Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork. 


2. Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet {I used the same skillet I sautéed the scallion whites and ginger in (to reduce the excess use of pots and pans)}, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges. 


*Disclaimer: This post was not endorsed by Everday Food nor was I asked to write about this from them. This is solely my own thoughts and opinions.