Indian Shrimp and Rice

  

  
When does rice become a meal?  We have plenty of rice sides: wild rice, fired rice, red beans and rice, spanish rice.  Rice can also become a meal on its own:  risotto, jambalaya, paella.  Pilafs can make a meal with the introduction of a protein such as chicken or shrimp.  Pilafs also provide the opportunity for a lighter rice meal by avoiding a short-grained rice or a cooking process designed to bring out the starch or thicken the meal.  Flavor comes through spices, which can be exotic, as well as nuts and fruit for crunch, richness and sweetness.  This recipe comes modified from Food & Wine July 2004 and has served me well any time I feel like a quick Indian meal that won't overwhelm.  I added cumin because I love cumin and swapped out the prunes for golden raisins because, hey, who needs prunes.  As always, make it your own.  Serves 2.
    
Ingredients:
1 cup cooked basmati rice
2 tbsp vegetable oil
1/2 yellow onion, minced
1/4 cup shelled pistachios, chopped
1/4 cup slivered almonds
1/2 tsp coriander
1 tsp turmeric
1/2 tsp cumin
3/4 lb shelled shrimp
1/4 cup golden raisins
1/2 tsp finely grated orange zest
salt and pepper
1 tbsp lemon juice
     
Directions:
Heat the oil in a large skillet over medium heat and add the onion, almonds, pistachios, coriander, turmeric and cumin and cook until the onions are softened, about 5 minutes.  Add the shrimp, raisins and orange zest stir and cover.  Cook about 3 minutes until the shrimp is opaque and just cooked through.  Stir in the rice and lemon juice to coat the mixture throughout until it is even in color.  Season with salt and pepper to taste.  Turn out to a serving bowl.