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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I get this recipe from /. I like the rice and it is simple too. Ingredients:
500 g fresh or frozen medium shrimp in shell; peeled & deveined |
1 ts grated gingerroot |
1 ts ground coriander |
1/2 ts 5-spice powder |
1/2 ts paprika |
1/4 ts ground cumin |
1/4 ts ground turmeric |
3 tb margarine or butter |
1 tb cooking oil |
1/4 c finely chopped onion |
3 cloves garlic; minced |
1 fresh chili pepper; seeded and chopped |
1 1/2 c long-grain rice |
3 1/4 c chicken broth |
3 green onions; sliced |
Directions:
1. In a large bowl combine shrimp, gingerroot, coriander, five-spice powder, paprika, cumin, and turmeric. Cover, let stand at room temperature while preparing rice.
2. In a large saucepan heat margarine or butter and oil till margarine or butter is melted.
3. Add onion, garlic, and chili pepper. Cook till onion is tender, about 5 minutes.
4. Add rice and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or till rice is nearly done.
5. Stir in shrimp mixture. Return to boiling; reduce heat. Cook, covered, about 5 minutes more or till shrimp turn pink and rice is tender.
6. To serve, spoon onto a serving platter. Garnish with green onions and cilantro, if desired.
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