‘Spring’ Shrimp and Bell Pepper Stir-fry on a bed of Rosemary and Parsley Brown Rice

Herbs and Lime…It’s Spring-time!

If shrimp, bell pepper, rosemary and parsley all in one meal don’t scream out, ‘It’s Spring time!’…then what does?

I’ll name a few others…spring is in the balmy, sunny days and the sprouting herbs and vegetables in my garden, spring means kids riding their bicycles in the neighborhood and chasing the ice-cream truck (which arrives right around dinner-time every evening)…and yes, spring is in the food on my plate. Stews and soups are giving way to stir-fry and fresh salads; the pot roasts are replaced by charred meat and vegetables served right off the grill.

In our circle of friends, my husband is known as a ‘genius of marinades’; one moment he is cutting meat or fish into chunks and the next moment, the entire home is filled with delicious aromas of flavor combinations using rosemary, mint, cilantro, garlic, ginger, lemon, red wine vinegar, mustard and yes, pungent Serrano peppers and Indian spices (we sure don’t do mellow flavors around here.)

‘Spring’ Shrimp & Bell Pepper Stir-fry on a bed of Rosemary & Parsley Brown Rice

So last weekend, as my husband created this ‘Shrimp and Bell Pepper Stir-fry’ magic within the hour, I used some leftover brown rice to make a bed of ‘Rosemary and Parsley Brown Rice’; perfect to soak up all the goodness of this stir-fry.

Try it, this combination creates ripples of flavor on your tongue. And it is simple enough to make as a weeknight meal too.

Serves 4

‘Spring’ Shrimp and Bell Pepper Stir-fry

For the marinade:
1 tablespoon canola oil
5 cloves garlic, minced
¼ teaspoon cayenne pepper
½ teaspoon coriander powder
Juice of one lemon
¼ teaspoon salt
¼ teaspoon pepper

For the Stir-fry:
1 lb shrimp, washed, peeled and deveined
2 bell peppers cut in large squares
1 medium red onion cut in large squares
2 tablespoons canola oil
¼- ½ teaspoon salt
¼ teaspoon pepper
2 tablespoon chopped cilantro

To make the shrimp marinade, heat one tablespoon of canola oil in a pan on a low heat. Add garlic and spices; make sure the garlic does not burn by stirring on a low flame, about 3-4 minutes only. Take the pan off the heat and add lemon juice to the warm marinade. Season the shrimp with salt, pepper. Add the marinade to the shrimp, cover and leave in the refrigerator for about 30 minutes.

A warm marinade of Garlic, Lemon and Indian spices.

In a hot wok or skillet, heat the canola oil, add onions and bell peppers. Season with salt and pepper, stir fry on a high flame for 3-5 minutes, the vegetables should remain crunchy.

Stir-fry the Bell Pepper and Onion on a high flame.

Add the shrimp along with the marinade and stir fry for another 3-5 minutes till the shrimp cook. Serve on a bed of Rosemary and Parsley Brown Rice with a drizzle of lemon.

For the Rosemary and Parsley Brown Rice

3 cups cooked brown basmati rice
¼ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
2 tablespoons chopped rosemary
2 tablespoons chopped parsley
Juice of ½ a lemon

Rosemary and Parsley Brown Rice

Making the brown rice

For this herb rice, I use the Indian technique of ‘tempering’ or ‘Tadka’ as it is popularly known; to create a warm dressing. Start by heating the olive oil in a small pan till its shimmer. Take the oil off the heat and immediately add the rosemary and parsley to the hot oil, it will sizzle in the pan. Squeeze lemon juice into the herb oil and mix it into the warm cooked brown rice. Season the brown rice with salt and pepper. Using a fork, spread the herbs through the rice. Serve warm.

This rice is versatile and can be used as an accompaniment to any meat, fish or vegetables.

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  1. Dhun says

    Peri, today I made Masa ….”Fan of Peri’s Spice Ladle” :):) While I am reading the recipe….I hear…”hmmm, that sounds yummy” next to me. We’ll surely try this….Not sure if Masa can make marinades/bbques like our Ro!!

    • says

      Now that is great news indeed…thank Masa for me:) and tell him he started Rohit off on African coffee beans, now he only uses those!

      Hope you both like this stir-fry, it’s an easy recipe to put together.

  2. ozlemwarren says

    Gorgeous recipe Peri:) well done to Rohit too! We love shrimp and look for healthy ways to enjoy, this lovely recipe with all the veg and brown rice just fit the bill- I liked your way of spicing up the brown rice, that may tempt my husband: ) will be in the menu this weekend!

  3. ozlemwarren says

    Peri, this is absolutely gorgeous, well done to Rohit too:)!! We love shrimp and I try to find healthy ways to enjoy them, your stir fry with that lovely veg and brown rice fit the bill perfectly – it’s in the menu this weekend, thank you!

    • says

      Thanks, brown rice is one of my favorites, delicious and healthy…and the nutty flavors holds up to all recipes:) Thanks for visiting…And I had fun looking through your site, Cookupastory.


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