Shrimp over Rice (Or Potatoes) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I have had this rattling around my head for a while and finally made it after obtaining some beautiful rather large shrimp from the farmers market today – thank you Mr. Fish Guy – Please don’t leave our farmers market. Originally my craving in order to be satisfied t’was to be over thinly sliced neatly arranged boiled /roasted baby red potatoes lightly topped with fresh shredded parmesan cheese. Yummmm, that would have been spectacular with the sun-dried tomatoes. However, I’m out of potatoes…and parmesan cheese, sigh. So here is yet another smoked basmati rice dish. Please forgive… I really am more creative that rice rice rice. It’s all about the presentation!!! You will need a pretty presentation plate – but even a nice 10” glass pie plate will do. You will need a steamer for the shrimp. You will also need clarified butter. I just happen to be someone that buys 4 pounds of butter at a time and clarifies and seasons it with various spices for general usage. Think about it (no more shredded morning shredded toast :o]). You will always have spreadable butter that is lightly seasoned for savory or sweets with cardamom, cinnamon, and fenugreek, I forget what else I might have put in the last batch on a whim, but those are my basics for clarified seasoning. Clarified butter keeps nicely for several months on the shelf or longer if in the fridge. Yes, in a glass mason jar of course. If you don’t mind the heavier flavor – just buy Ghee. I personally like a lighter flavor and not so nutty from their high temperature clarify process. But I do also have some Ghee on my shelf for certain dishes. Ok enough babbling – let’s cook three burners at once – I know you can do it. Ingredients:
1 cup smoked basmati rice |
2 cups filtered water |
1/8 teaspoon red pepper flakes |
1/8 teaspoon ground cinnamon |
1/8 teaspoon celery seed |
1 teaspoon olive oil extra virgin olive oil |
3/4 lb large shrimp, count 12 |
1/8 teaspoon sea salt |
1/8 teaspoon red pepper flakes |
1/2 onion, sliced 1/4 inch strips |
1 teaspoon butter |
1/3 cup sun-dried tomato packed in oil, count 5-6 pieces |
1 tablespoon finely minced fresh parsley leaves |
2 tablespoons clarified butter, melted |
Directions:
1. Wash rice twice – really – so it will be nice and fluffy not sticky.
2. Cook the smoked basmati rice in 2 cups filtered water seasoned with the cinnamon, celery seed, red pepper flakes, and Olive Oil for 12 – 15 minutes with a vent lid and moderate low heat.
3. Steam shrimp -or boil if you have to- over seasoned water of salt and red pepper flakes for 6-8 minutes until bright color
4. Drain shrimp, squeeze, or pat excess water – to peel or not to peel that is the question, whether ‘tis nobler in the minde to suffer the slings of disdainful looks from outrageous guests…your choice.
5. Saute Onion strips in 1 tsp of butter until glass stage, just starting to caramelize maybe 7 – 10 minutes.
6. Slice the sun-dried tomatoes in half lengthwise.
7. Now to plate it all up in layers - Fluff and bed the rice in an oval or circle.
8. Crown edges with onion, meaning make a ring of the onions on top of the rice and not directly on the plate.
9. Sprinkle the finely minced parsley leaves in a 3 inch circle in the of rice plate.
10. Arrange the sliced sun-dried tomatoes like a clock on top of the parsley leaves.
11. Arrange the shrimps in a circle between the onion and sun-dried tomatoes.
12. Drizzle melted clarified butter over the shrimp and some of the rest of the dish.
13. Broil for just a minute.
14. Serve hot – serves 6.
|
|