Bahamian seafood adds touch of spice to rice

While in the Bahamas, I tasted a minced lobster dish. Not only was it good, it takes only minutes to make. I used shrimp instead of lobster because it is easy to find. Crab meat also works well with this recipe.

I served the minced shrimp with peas and rice — a traditional Bahamian dish using pigeon peas, a legume similar in size to green peas. You can find canned pigeon peas in some markets, or you can substitute frozen green peas.

Shortcut: Instead of the side dish given, make the rice and peas with microwaveable white or brown rice. When cooked, measure 1 cup rice into a bowl. Add pigeon peas to the bowl and microwave 30 seconds to warm the pigeon peas. Add cheese and toss well.

Wine suggestion: This spicy dish needs a wine with a touch of sweetness — maybe a chenin blanc.

Tip: Buy the shrimp already peeled and deveined.

RICE AND PEAS

1 teaspoon canola oil

1⁄2 cup long-grain white rice

1-1⁄4 cups fat-free, low salt chicken broth

1 cup canned pigeon peas, rinsed and drained, or frozen green peas

1 tablespoon shredded, reduced-fat sharp Cheddar cheese

Salt and freshly ground black pepper

Preparation

Heat oil in a nonstick skillet over medium-high heat. Add rice. Sauté one minute. Add chicken broth and bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Add peas and cook one minute to warm peas through. Toss in cheese and add salt and pepper, to taste. Place on individual plates and serve Bahamian Minced Shrimp on top. Makes two servings.

BAHAMIAN MINCED SHRIMP

3⁄4 pound medium shrimp, peeled and deveined

2 teaspoons canola oil

1⁄2 medium onion, sliced (about 1 cup)

1⁄2 cup tomato paste

1 cup water

1 tablespoon fresh thyme or 2 teaspoons dried

1⁄2 teaspoon crushed red pepper

1 teaspoon sugar

Salt and freshly ground black pepper

Preparation

Cut shrimp into 1⁄2-inch pieces. Heat oil in a nonstick skillet and sauté onions over medium heat for five minutes without browning. Mix tomato paste with water and add to skillet. Add shrimp, thyme and red pepper. Simmer five minutes. Sprinkle in sugar and add salt and pepper to taste. Mix well. Serve over Rice and Peas. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.