SHRIMP AND VEGETABLE BOMBAY WITH RICE

Shrimp and Vegetable Bombay With Rice image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 cup long-grain rice
2 cups water
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated
1 large clove garlic
2 teaspoons canola oil
16 ounces whole green peppers or 14 ounces coarsely chopped ready-cut green peppers (4 cups)
1/4 teaspoon cardamom
1/8 teaspoon cloves
1/2 teaspoon cumin
1/2 bay leaf
1/8 to 1/4 teaspoon hot pepper flakes
1/2 teaspoon ground coriander
1/2 cup crushed no-salt-added canned tomatoes
1/2 pound ripe cherry tomatoes
10 ounces raw shrimp
1/8 teaspoon salt
A few sprigs of cilantro to yield 2 tablespoons chopped

Steps:

Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
Chop whole onion. Grate ginger. Crush garlic.
Heat nonstick pot until very hot; reduce heat to medium high and add oil. Stir in onion, ginger and garlic and saute until onion begins to brown.
Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
Wash, dry and chop cilantro.
Serve shrimp and vegetables over rice. Sprinkle cilantro on top.

Nutrition Facts : @context http, Calories 630, UnsaturatedFat 5 grams, Carbohydrate 104 grams, Fat 7 grams, Fiber 10 grams, Protein 40 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 15 grams, TransFat 0 grams