Spiced Shrimp and Rice (Machbous Rubyan) |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I was given buharat spice mix for Christmas. Now I'm searching for ways to use it. I haven't made this, but I will. I'm a bit dubious of the long cooking time for the shrimp, and the amount of liquid for the rice, but I'll let you know. Ingredients:
1 kg raw shrimp, peeled and deveined |
2 -3 tablespoons butter |
2 garlic cloves, minced |
1 large onion, chopped |
3 teaspoons baharat spice mix |
1 teaspoon turmeric |
1 1/2 cups chopped peeled tomatoes |
2 teaspoons salt |
fresh ground black pepper |
1 tablespoon chopped fresh parsley |
1 teaspoon chopped fresh cilantro leaves |
2 1/2 cups water |
2 cups basmati rice or 2 cups jasmine rice, washed until the water runs clear |
Directions:
1. Heat one tablespoon of butter in a large pot over moderately high heat.
2. Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
3. Remove and set aside.
4. Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
5. Stir in the buharat and turmeric and cook for 1 minute.
6. Add the tomatoes, salt and pepper and chopped herbs.
7. Bring to the boil and add the water.
8. Cover and boil over moderate heat for 5 minutes, then add the rice.
9. Bring to the boil and boil covered for 10 minutes.
10. Reduce the heat to low.
11. Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
12. Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
13. Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
14. Serve.
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