Monday, January 27, 2014

Yogurt Marinated Shrimp over Arugula Salad

This is the third of the meals that I received in my box from HelloFresh, a home delivery subscription company that I recently reviewed (HelloFresh: A Mosaic Review). This is a dish that I would have at first turned up my nose at, but I was excited to try some new tastes, and this was definitely new for me! It was very good, but I have to say that it doesn’t do so well as leftovers. With an African flair, the shrimp is tasty and succulent, and the Basmati rice balances out the tang of the Arugula Salad.

So, let’s get cooking!

First, peel and mince the garlic and fresh ginger root. I love using fresh ginger root in recipes; if you can, try to use it over dried ground ginger. You’ll love it!

Juice the lime: with your hand on top pressing down firmly, roll the lime on the counter or table a minute, cut in half, and juice it.

Place the yogurt in a small bowl and add the honey, ginger, garlic, cardamom, turmeric, red pepper flakes, 1 Tbl olive oil, and half the lime juice…

     …and mix well.

Coat the shrimp in the yogurt mixture and place on a sheet pan. Place the shrimp in the refrigerator to marinate for about ten minutes.

Meanwhile, start the rice. Bring 2 c water to a boil in a medium sauce pan. When it is boiling, add the Basmati rice, cover, and bring heat down to a low simmer, coking for about 20 minutes or until water is absorbed.

When the shrimp are done marinating, place in a pre-heated 350° oven for about 13-15 minutes. If desired, you can brush more marinade on them halfway through cooking.

For the salad, take off the stems of the arugula and place in a medium size bowl. In a small bowl, mix together the other 1 Tbl olive oil, the other half of the lime juice, a pinch or 2 of sugar, and salt and pepper to taste. The original recipe didn’t include any sugar in the dressing, and everyone was very aware of it. It really needs it, so I added it to the recipe.

Pour the dressing over the arugula and toss well.

To serve, place a helping of rice on the plate. Add some of the Arugula Salad on top, and then add the shrimp. Enjoy! ~TMMF

Yogurt Marinated Shrimp 
   over Arugula Salad
     (serves 4)

12 oz medium shrimp, raw, peeled
1 c Basmati rice
1 lime
2 cloves garlic
1 thumb fresh ginger root
3/4 c plain yogurt
2 Tbl honey
1 tsp cardamom
1 tsp turmeric
1 tsp red pepper flakes
1-2 pinches sugar
2 Tbl olive oil, separated
4 oz arugula

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