Sharing Plate – Your Cooking Coach |

So, I love this rice dish- it’s a nice fusion between Chinese and South Indian cuisines. I was at a market and saw local Long Island pink shrimp on sale. I decided to be kind to the fish monger and only asked for half a pound- it was cruel of me to have him clean and devein those tiny little shrimp! Anyway, what was I going to do with just half a pound of tiny shrimp especially since everyone in my family loves them. I had recently seen a fried rice recipe on television and thought that would be a great way to use a small amount of shrimp! I am not sure what inspired me to combine the two cuisines- I love eating both fried rice and lemon rice. I enjoy the mustard seeds and the coconut in the lemon rice and I love a well made fried rice – and shrimp is quite prevalent in both the cuisines- so I thought why not combine all the flavors. Also, typically the take out fried rice is full of fat and sodium- same with the lemon rice in restaurants. Making it at home is a great way to control what goes in your family’s mouth.

I sauteed cumin, fennel, mustard seeds with garlic, I then sauteed finely chopped shrimp and curry leaves. I have to say, curry leaves are one of my favorite herbs to use- they have a very unique earthy flavor. I love using them with chicken, pork, fish and mutton! The lemon rice I usually make has shredded coconut, although I sometimes cook the white rice in coconut milk and eliminate the coconut on top. In this case, I decided to use the shredded coconut- I usually have it in my freezer so it’s always handy. The lemon juice and fresh cilantro finished the rice dish off really well. I paired the rice dish with some grilled vegetables smothered in a peanut sauce- will post the recipe on Monday!

I think this was a great way to stretch the buck and feed the whole family a delicious meal. My daughter loved the rice, especially the shrimp in it. I gave her the vegetables but without the peanut sauce. She had so many friends in pre-school who were allergic to peanuts, that she thinks she shouldn’t be eating them either. My husband and I enjoyed our dinner with a nice Riesling- it was a delightful evening!

• 1½ cups basmati rice
• 3 cups water
• 1 teaspoon extra light olive oil
• ½ teaspoon salt

Cook the rice till done, take out of the pan and let it cool.

• ½ pound uncooked shrimp, cleaned and chopped
• 2 tablespoons extra light olive oil
• 1 medium white onion, sliced
• 3 garlic cloves, minced
• 1 teaspoon cumin seeds
• 2 teaspoons mustard seeds
• 1 teaspoon fennel seeds
• 7-8 curry leaves
• ½ cup grated coconut (frozen is fine)
• 2 teaspoons salt
• 1 teaspoon turmeric
• Juice of one lemon
• ½ cup cilantro, chopped

In a wok style frying pan, heat the olive oil. Add the cumin, mustard and fennel seeds.
Add the curry leaves and sauté for a minute till the seeds begin to sizzle. Add the onion and garlic. Saute for 2-3 minutes on medium high heat. Add the coconut and chopped shrimp. Saute for a minute and add the cooked rice. Add the salt, turmeric and lemon juice. Mix well till the rice is heated through. Check for seasoning and add the cilantro.