Curried Shrimp with Cinnamon Basmati Rice and Golden Raisins

We think this is the best recipe on Martha Stewart’s website

Yield Serves 4

Ingredients for Curried Shrimp

• 2 oranges
• 1 pound large shrimp, tails on, peeled and deveined
• 1 tablespoon hot curry powder
• 1/4 teaspoon coarse salt, plus more to taste
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 2 tablespoons olive oil
• 1 small onion, cut into 1/4-inch dice
• 2 stalks celery, strings removed, cut into 1/4-inch dice
• 1 teaspoon dried oregano
• 1 cup tomato juice
• 1/2 cup heavy cream or yogurt
• Sprigs fresh oregano, for garnish

Directions

1. Using a citrus zester or the small holes of a box grater, zest oranges. Squeeze juice of oranges into a small bowl. Set zest and juice aside.
2. In a large bowl, combine half of the zest with shrimp, 1 1/2 teaspoons curry powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
3. Heat 1 tablespoon olive oil in a large saute pan over medium heat. Cook shrimp until bright pink, 2 minutes per side. Transfer to a plate.
4. Heat remaining tablespoon oil. Add onion, celery, oregano, and remaining 1 1/2 teaspoons curry powder; cook until onion is translucent, about 4 minutes. Add orange and tomato juices; cook until liquid starts to thicken, about 8 minutes.
5. Return the shrimp to saute pan, and cook until heated through, about 2 minutes. Stir in the cream. Add the remaining orange zest; season with salt and pepper. Garnish with fresh oregano, and serve with Cinnamon Basmati Rice.

Cinnamon Basmati Rice with Golden Raisins

This is a great side dish rice anytime

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• Yield Serves 4

Ingredients

1 tablespoon unsalted butter

• 1 medium yellow onion, cut into 1/4-inch dice
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 cup uncooked basmati rice
• 1 whole bay leaf
• 1 cinnamon stick
• 2/3 cup golden raisins
• 2 cups water
• Salt and freshly ground pepper

Directions

1. Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
2. Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
3. Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
4. Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

Variations

Omits ground cloves and ground cinnamon and replaces with a green cardamom pod.