1 lb. shrimp
2 onions, chopped
2 green peppers, chopped
2 cloves garlic
10 oz. mushrooms, sliced
2 carrots, chopped
1 can chopped plum tomatoes in paste
1 teaspoon cayenne pepper
1 teaspoon tumeric
1 tablespoon thyme
1 lb. brown rice
4 cups bouillon (more if needed — include shrimp cooking water)
1 cup frozen green peas
cilantro or parsley for garnish (optional)
Bring 4 cups of water to a boil. Add the shrimp and cook until they are pink, 2-3 minutes. Drain the cooking liquid and reserve; set the shrimp aside to cool. Add bouillon granules and additional water to the shrimp cooking liquid to make 4 cups.
Simmer the onions, peppers, garlic and mushrooms in 1/2 cup of the bouillon to soften. Stir in the carrots, tomatoes, spices, rice and remaining bouillon; bring to a boil and simmer 45 minutes, or until the rice is tender. Meanwhile, peel the shrimp. Just before serving, adjust the seasonings if needed, stir in the shrimp and green peas and garnish with cilantro or parsley.
6-8 servings
