Sanjeev Kapoor's One-Minute Meal
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
Ingredients
- 1 dozen small shrimp, deveined and butterflied
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- Salt
- 2 to 3 tablespoons tomato pickle (optional), available at specialty food stores
- 2 cups steamed basmati rice
- Juice of 2 limes
- A few mint leaves
- A few sprigs cilantro
Yield
Serves: 4 servings
Preparation
Heat a skillet over high heat with the oil.
Add all the spices and the shrimp to the skillet, and cook for 30 seconds or so, until the shrimp is cooked through.
Add the tomato pickle and rice to the skillet and cook to heat through.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
