Garlic Shrimp with Brown Rice and Black Eyed Peas

Ingredients:

1 tbsp (15 ml) olive oil
1 cup (250 ml) brown rice
1\2 cup (125 ml) black eyed peas
1\2 a small onion, diced
1 clove garlic minced
1 tsp (5 ml) salt
1\2 tsp (2.5 ml) pepper
1 tsp (5 ml) ground cumin
1\2 tsp (2.5 ml) curry powder
3 cups water

10 whole jumbo shrimp
1\2 tsp (2.5 ml) salt
4 tbsp (60 ml) butter
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped basil
1\2 tsp (2.5 ml) freshly cracked black pepper

Instructions:

Brown Rice with Black Eyed Peas

Heat a large saucepan over medium-high heat

Add the olive oil and heat until steaming hot

Add the onion, garlic, salt, pepper, cumin and curry powder

Once fragrant add the peas and around half a cup of water

Bring to a boil and simmer for 5 minutes

Add the rice and remaining water and bring to a boil covered

Reduce heat to simmer and continue to cook until all of the water has absorbed (30 - 45 minutes)

Shrimp

Preheat your oven to 450 degrees

Split the backs of the shrimp with a pairing knife and remove the vein

Press down on the shrimp to flatten, repeat with all of the shrimp

Place the shrimp in a large bowl and toss with remaining ingredients

Arrange the shrimp cut side up in a baking dish and bake for 10 minutes

Pictured below with pan-seared salmon and corn on the cob