Dinner: Indian Spiced Rice with Shrimp and Peas

Recipe by Woman's Day Kitchen Curry powder, along with fresh ginger and garlic, revitalize this otherwise basic combination of ingredients.

This recipe includes superfoods such as:

Lemon

Health benefits of Indian Spiced Rice with Shrimp and Peas

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 tbsp. olive oil
1 large onion
kosher salt
Pepper
1 1/2 tbsp. fresh grated ginger
2 clove garlic
1 tbsp. curry powder
1 c. long-grain white rice
1 lb. peeled and deveined shrimp
1 c. frozen peas
1 c. chopped fresh cilantro
Lemon wedges

Instructions

Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the curry powder and cook, stirring, for 1 minute.
Add the rice and stir to coat in the onion mixture. Stir in 2 cups water and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
Fold the shrimp and peas into the partially cooked rice and cook, covered, until the shrimp is opaque throughout and the rice is tender, 4 to 5 minutes more.
Remove from the heat and fold in the cilantro. Serve with lemon wedges, if desired.

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