Shrimp and Vegetable Bombay With Rice

Name: Shrimp and Vegetable Bombay With Rice
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup long-grain rice; 2 cups water; 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 ⅔ 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); ¼ teaspoon cardamom; ⅛ teaspoon cloves; ½ teaspoon cumin; ½ bay leaf; ⅛ to ¼ teaspoon hot pepper flakes; ½ teaspoon ground coriander; ½ cup crushed no-salt-added canned tomatoes; ½ pound ripe cherry tomatoes; 10 ounces raw shrimp; ⅛ teaspoon salt; A few sprigs of cilantro to yield 2 tablespoons chopped

By Marian Burros

Published January 2, 1996

Total Time: 30 minutes
Rating: 3(7)
Comments: Read comments

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Ingredients

Yield:2 servings

1 cup long-grain rice
2 cups water
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 ⅔ 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)
¼ teaspoon cardamom
⅛ teaspoon cloves
½ teaspoon cumin
½ bay leaf
⅛ to ¼ teaspoon hot pepper flakes
½ teaspoon ground coriander
½ cup crushed no-salt-added canned tomatoes
½ pound ripe cherry tomatoes
10 ounces raw shrimp
⅛ teaspoon salt
A few sprigs of cilantro to yield 2 tablespoons chopped

Ingredient Substitution Guide

Preparation

Step 1
Combine rice and 1 ½ 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.
Step 2
Chop whole onion. Grate ginger. Crush garlic.
Step 3
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.
Step 4
Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
Step 5
Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and ½ cup of water; stir well.
Step 6
Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
Step 7
Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
Step 8
Wash, dry and chop cilantro.
Step 9
Serve shrimp and vegetables over rice. Sprinkle cilantro on top.