Shrimp with Rice for Connoisseurs

ليث العطارCuisinier

Ingrédients

• 1 kilogram of shrimp (prawns), with shell, washed, and head removed
  1 kilogram
• 1/2 tablespoon turmeric
  0.5 tablespoon
• 3 onions, chopped
  3 piece
• 3 cloves of garlic
  3 clove
• 1 green bell pepper, chopped
  1 piece
• 1/4 cup coriander, chopped
  0.3 cup
• 4 tablespoons vegetable oil
  4 tablespoon
• 1/2 teaspoon fresh ginger
  0.5 teaspoon
• 1 teaspoon dried lime powder
  1 teaspoon
• 1 1/2 teaspoons spices
  1.5 teaspoon
• 1/4 teaspoon ground cardamom
  0.3 teaspoon
• 1/4 tablespoon turmeric
  0.3 tablespoon
• Some saffron threads
  0
• 1/4 cup rose water
  0.3 cup
• 3 cups rice, washed and soaked in cold water with a pinch of salt
  3 cup
• 1 onion, sliced
  1 piece
• 3 tablespoons vegetable oil
  3 tablespoon
• 1 stick of cinnamon
  1 stick
• 2 cloves
  2 clove
• 3 black peppercorns
  3 piece
• 4 cardamom pods, partially opened
  4 piece
• Salt to taste
  0

Mesures

1. 1

   Soak the saffron in rose water and set aside until it releases its color.

   5 minutes
2. 2

   To cook the shrimp, place it in a pot with turmeric and some salt. Cover with water and let it boil and cook well.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   When the shrimp turns orange, immediately remove it from the boiling water, strain it, and keep the broth for later use. Then remove the black thread from the shrimp and leave it in the strainer.

   Matériel requis:

   Passoire

   5 minutes
4. 4

   To prepare the filling, mash the garlic with ginger and green bell pepper and set aside.

   5 minutes
5. 5

   Sauté the chopped onion and dried lime until the onion becomes soft and brown. Add some water if the onion sticks to the bottom of the pot.

   Matériel requis:

   Marmite

   5 minutes
6. 6

   Add the garlic mixture and the remaining filling ingredients (spices, salt, cardamom, turmeric, vegetable oil, and coriander), and stir the mixture for a few minutes before adding the shrimp to the filling and stirring the mixture for three minutes.

   5 minutes
7. 7

   Sprinkle some of the rose water and saffron mixture, then cover the pot and leave it on the heat for a few minutes, then remove from heat.

   5 minutes
8. 8

   To prepare the rice, place the shrimp broth with some boiling water so that the total liquid is 6 cups. Then add the cardamom pods, cinnamon, and black pepper, and cloves. Bring the mixture to a boil and then add salt to taste.

   Matériel requis:

   Marmite

   5 minutes
9. 9

   Add the rice and stir for a few minutes to prevent it from sticking, and boil until the rice is half-cooked for about ten minutes, then strain and return to the same pot.

   5 minutes
10. 10

    Meanwhile, sauté the sliced onion in 3 tablespoons of vegetable oil, then mix it with the filling and shrimp.

    Matériel requis:

    Marmite

    5 minutes
11. 11

    Finally, empty some rice from the center of the pot, leaving the rice at the bottom and on the sides, place the filling and shrimp in the gap, then cover with the rice that was emptied from the center. Sprinkle the remaining amount of rose water that the saffron soaked in. Cover the pot and leave it on low heat for 30 to 45 minutes.

    Matériel requis:

    Marmite

    45 minutes
12. 12

    When the dish is cooked, remove the rice that covered the shrimp and set the shrimp aside, then transfer the rice to a serving dish and garnish with the shrimp.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques