Shrimp will take on almost any seasoning you cook it with, so it is perfect for this mildly spicy broth. This South Asian-style meal is lightly aromatic and surprisingly filling, because shrimp are full of sugar-balancing protein. Add vegetables to the broth for variety and extra healing power.
*Choose organic produce whenever possible*·
- 1 cup brown rice
- 2 ¼ cups low-sodium chicken broth
- 2 ¼ cups low-sodium vegetable broth
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon red curry paste
- 1 teaspoon lime juice
- 1 teaspoon salt, or to taste
- Pinch chili powder, to taste
- ½ cup dry white wine
- 2 pounds medium shrimp, peeled and deveined
In a medium saucepan with a lid, prepare the rice according to the package directions, using chicken broth instead of water. One cup of brown rice usually requires 2 ¼ cups stock and takes 45 minutes to cook. When rice is done, fluff with a fork and set aside. While the rice is cooking, prepare the broth. Heat the vegetable broth, garlic, ginger, curry, lime juice, salt, chili powder, and wine in a large saucepan over medium-high heat for 5 minutes. Reduce the heat to medium-low, add the shrimp and cover the pot. Cook the shrimp until they are opaque, about 2 minutes. Remove the lid and remove from the heat. To serve, divide the rice among four shallow bowls, spoon the spicy shrimp and broth into each bowl and serve. Serves 6.
© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books.