Indian-Style Shrimp with Vegetable Rice & Sesame Seeds

Indian-Style Shrimp

with Vegetable Rice & Sesame Seeds

25 MIN
4 Servings
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp

    From the Test Kitchen

    In this dish, plump shrimp boast a lightly spiced and vibrant flavor thanks to a medley of tomato achaar, soy glaze, sautéed aromatics, and vadouvan curry powder. It's served over a bed of fluffy white rice studded with sugar snap peas and mushrooms for a crisp and earthy contrast.
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    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
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    fresh
    ingredients
    Indian-Style Shrimp with Vegetable Rice & Sesame Seeds
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • ¼ cup Tomato Achaar
    • 3 Tbsps Soy Glaze
    • 1 cup Long Grain White Rice
    • 2 tsps Vadouvan Curry Powder
    • ½ lb Sugar Snap Peas
    • 1 tsp Black & White Sesame Seeds
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • 4 oz Mushrooms
    Cook the  rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & make the glaze
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. In a bowl, combine the soy glaze, half the sautéed aromatics, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and remaining sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    Cook & glaze the shrimp
    4 Cook & glaze the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the curry powder. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed shrimp (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the  rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Pull off and discard the tough string that runs the length of each snap pea pod; halve crosswise. In a bowl, combine the soy glaze, half the sautéed aromatics, and as much of the tomato achaar as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the ingredients & make the glaze
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas and remaining sautéed aromatics (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook & glaze the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and the curry powder. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat.

    Cook & glaze the shrimp
    Finish the rice & serve your dish
    5 Finish the rice & serve your dish

    Add the cooked vegetables to the pot of cooked rice. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the glazed shrimp (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

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