Tandoori-Style Shrimp With Rice and Peas

1 cup plain yogurt (regular or low-fat)

½ teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon ground cayenne pepper

½ teaspoon ground turmeric

1 pound peeled and deveined large raw shrimp

1 teaspoon kosher salt

1 cup long-grain white rice

1 medium or large carrot

¾ cup frozen peas

¼ teaspoon freshly ground black pepper

Bring a pot of water to boil over high heat. Whisk or stir together the yogurt, cinnamon, cumin, cayenne and the turmeric in a mixing bowl. Discard or reserve the tails (shells) from the shrimp, as needed; you can toss them in a freezer-safe zip-top bag for making shrimp stock. Stir in the shrimp to coat evenly. Let sit for 20 minutes. Meanwhile, add ½ teaspoon of the salt and the rice to the boiling water; reduce the heat to medium-high and cook for about 12 minutes, stirring a few times, until tender. The grains should look plumped.

Meanwhile, scrub the carrot well, then use the large-holed side of a box grater to shred it. Position an oven rack 4 inches from the broiling element; preheat to broil. Drain the rice and immediately return it to the pot (off the heat). Stir in the shredded carrot and peas until well distributed; cover to keep warm. Line a rimmed baking sheet with aluminum foil; arrange the shrimp on it with room between them. (If you use tongs to stand some of them on their curved backs, they will reward you with a greater proportion of charred edges.) Discard any excess marinade in the bowl. Season the shrimp with the remaining ½ teaspoon salt and the pepper. Broil for about 4 minutes, or just until opaque and slightly charred in spots. Serve hot, atop the rice, along with any pan juices.

Serves 2 to 3

Nutrition | Calories: 190; Total Fat: 2 g; Saturated Fat: 0 g; Cholesterol: 245 mg; Sodium: 540 mg; Total Carbohydrates: 10 g; Dietary Fiber: 2 g; Sugars: 5 g; Protein: 34 g.

Adapted from a Real Simple recipe.