Quick and Easy: Curried Shrimp and Onions with Cashews and Rice

Washington Post

The versatile spice mixture here is rich but not overwhelmingly hot.

• About 1 cup long-grain rice
• 4 tablespoons olive oil
• 1 large onion, cut into thin wedges
• 2 teaspoons curry powder
• 1 teaspoon EACH ground coriander and cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon mustard seeds
• Pinch cayenne or chipotle chili powder
• About 1 1/2 pounds shrimp
• About 1/2 cup (2 ounces) chopped cashews
• Salt and pepper to taste

Cook rice. Combine spices; set aside. Peel shrimp; rinse and pat dry.

In a large skillet over medium heat, heat 2 tablespoons of oil. Cook onion, stirring occasionally, until golden.

Add cashews and cook, stirring frequently, until the nuts are slightly golden, about 3 minutes. Add about 1 1/2 teaspoons of the spice mixture and cook, stirring constantly, about 30 seconds. Reserve, keeping warm.

Return skillet to medium-high heat. Add the remaining 2 tablespoons oil and as much of the remaining spice mix as desired and heat, stirring constantly, until fragrant, about 30 seconds. Add the shrimp and salt and pepper to taste and cook, turning occasionally to coat, until pink and cooked through, about 5 minutes, depending on the size.

Serves 4.

Per serving: 545 calories, 41 gm protein, 46 gm carbohydrates, 21 gm fat, 258 mg cholesterol, 3 gm saturated fat, 391 mg sodium, 2 gm dietary fiber.