Spicy Shrimp with Sugar Snap Peas and Curried Rice

Spicy Shrimp with Sugar Snap Peas and Curried Rice

Serves 4 to 6.
By Dennis W. Viau; modified from a restaurant recipe.

This is another of my simple recipes that can be made quickly. The shrimp and sugar snap peas will cook in about the same time as the rice, getting this meal onto the table in minutes, not hours.


3 tablespoons olive oil
2 cloves garlic, minced or crushed through a garlic press
1 cup (235g) rice
2 teaspoons curry powder
1 large shallot (about 40g), thinly sliced
5 ounces (142g) sugar snap peas (AKA China peas) or snow peas
1 pound (454g) shrimp, peeled and deveined
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
Salt and pepper to taste
8 to 10 fresh basil leaves
Extra virgin olive oil for garnish


Heat a tablespoon of oil in a medium saucepan. Add the garlic and rice. Sauté about 2 minutes. Then add 2 cups (473ml) of water and the curry powder. Bring to a boil, stir with a fork, cover, and reduce heat to low. Simmer, covered, 16 to 18 minutes until the rice is tender and the water is absorbed.

While the rice is cooking, heat a tablespoon of oil in a skillet over medium-high heat and sauté the sliced shallot until lightly caramelized, 5 to 6 minutes, reducing the heat as the shallot begins to brown.

Add the snow peas to the skillet and sauté 3 to 4 minutes until crisp tender. Then transfer the contents of the skillet to a bowl and set aside.

Add a tablespoon of oil to the skillet and sauté the shrimp over medium heat until they turn pink and are barely cooked through.

Add the lemon juice and red pepper flakes to the shrimp, stir briefly, and then transfer the shrimp to the bowl of snow peas, leaving the liquid in the skillet. Cook the liquid over medium heat to reduce until nearly all the liquid has evaporated. (You could add dry white wine rather than lemon juice.)

Return the shrimp and snow peas mixture to the skillet. Stir well. Season with salt and pepper to taste.

Fluff the cooked rice with a fork and adjust for salt.

Roll the basil leaves into a tight little cylinder and slice very thinly for a chiffonade, or chop fairly fine. Set aside for garnish.

To plate, spoon some rice onto plates. Top with shrimp and snow peas. Garnish with some basil and a little extra virgin olive oil.