Trinidad Shrimp Stew with Ginger Rice

Trinidad Shrimp Stew with Ginger Rice

(Makes 2 Servings)

	10 oz shelled & deveined large shrimp		½ cup thinly sliced onion
	1 med tomato, blanched, peeled, seeded, and chopped		1 garlic clove, minced
	1 Tbsp each of chopped chives and lime juice		¼ tsp salt, divided
	1 green chili pepper, seeded and chopped		⅛ tsp ground thyme
	⅛ tsp curry powder	¼ tsp ground ginger	dash of pepper
	½ cup water	2 oz uncooked long-grain rice	1 tsp each vegetable oil & butter
	Directions:
	In a medium glass or stainless steel bowl, combine shrimp, tomato, onion, chives, lime juice, garlic, chili pepper, ⅛ tsp salt, and the thyme and pepper.  Stir to combine and let marinate at room temperature for 30 minutes.  In a small saucepan, combine rice, water, ginger, curry powder, and remaining ⅛ tsp of salt and bring to a boil.  Reduce heat to low, cover, and let simmer until rice is tender -- 15 to 20 minutes.  In a 10-inch nonstick skillet, combine oil and butter and heat until butter is bubbly and hot; pour shrimp and marinade mixture into skillet, cover and let cook over high heat until the shrimp turns pink (about 2 minutes).  To serve, arrange gingered rice on serving plate and top with shrimp.