.spiced shrimp with ginger rice and peas.

I found this recipe in a new Martha Stewart's Everyday Food magazine. I regularly stock all the ingredients (besides the peas) so it was super easy to make. I am posting the recipe as it was in the magazine. The only difference I did was make my rice in a rice pot and season it after it was cooked. (im obsessed with my rice pot) The husband especially enjoyed it which is also a major plus. Enjoy!



Ingredients
4 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tablespoon minced peeled fresh ginger
1 cup long-grain rice
coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
lime wedges, for serving

Preparation
1. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1 1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
2. Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper.In a large skillet, heat 2 tablespoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges. Serves 4