“Of all the words of mice and men, the saddest are, ‘it might have been’.”
A Bright & Brash Wake-Up for your Tastebuds!
I don’t do “what-ifs”.
I never wonder if we should have waited a little longer or sold the house sooner. I’ve never considered what the price of a vacation is now compared to then. I don’t stress over pre-tax income, nor the difference between the sticker price and what actually happens at the check-out. I don’t worry about whether the kids should have been sent to a different school or camp, nor whether they should have been taught tennis or chess. You won’t hear me debating if we had taken a different route would we have arrived earlier… or later. Okay well maybe I do that last one a teensy bit on occasion, but that’s ‘cuz I pretty much always think my choice of route is the right one 🙂
I don’t think this predilection to acceptance for circumstances as they exist is either inferior or superior to any other way. It simply is… it’s how I’m wired. The closest I ever get to doing the “if only” song and dance is with recipes and cooking.
I followed this recipe to the letter the first go round and as wonderful and probably authentically Iranian as it likely is I’ve decided to save you a few steps. And I’m taking out the fenugreek … I’m not sure that it worked for me. I found it gave a rather more bitter edge to the dish than I generally prefer. If however you are a HUGE fenugreek fan then by all means throw in the heaping teaspoon the original recipe recommends.
Honestly, it would be amazing with or without the rice, I think the spicy shrimp served with a crusty baguette, as a side dish or on a pasta would be just as delectable. I did serve it with some brown rice and it was enjoyed loudly in between all the “WOO! This is HOT!” while it was happily snarfled back!
Enjoy & Namaste!
- 2 cups long grain brown rice, uncooked (I believe a basmati rice would be very nice here as well)
- 4 cups chicken broth
- mild flavoured oil for the pan (I used grape seed oil)
- 6 large cloves garlic, roughly chopped
- 3" piece fresh ginger, peeled and rough chopped
- 1 tsp ground ginger
- 2 tsp cumin
- ½ tsp ground cinnamon (which I never spell correctly for some weird reason)
- ½ - 1 tsp chilli flakes (depending on personal preference)
- 1½ - 2 lbs large shrimp, uncooked and peeled (about 6 per person)
- Lots of freshly ground black pepper
- fresh lime juice
- Combine rice and broth in a pan over med-hi heat and cover tightly, resisting the urge to stir until all the liquid is completely absorbed.
- While rice is cooking, heat oil in a large saute pan.
- Add garlic and fresh ginger to hot oil, stirring constantly for about 30 seconds or so.
- Add remainder of seasoning, stirring to combine reduce heat to medium and add shrimp, stirring until shrimp is opaque, about 5 minutes.
- Add rice to pan, toss to combine
- Adjust seasoning with fresh ground black pepper and a squeeze of fresh lime juice.
- Serve immediately