Rice with shrimp.. a wonderful recipe fit for the most special occasions

2 onions, chopped

4 garlic cloves, chopped

Grated ginger

1 green bell pepper, diced

3 hot green peppers

1/4 cup chopped fresh cilantro

1 kilo cleaned, washed, and drained shrimp

Mixed spices

1/2 teaspoon black pepper

1 teaspoon turmeric

1 tablespoon curry powder

1 tablespoon cumin

Salt

Whole spices: cinnamon stick, cloves, and cardamom

3 cups rice, soaked and drained

Olive oil

1 vegetable bouillon cube

1 teaspoon rose water

A pinch of saffron water, optional

Fried onions for garnish

Fried nuts or mixed nuts for garnish

Sauté the onion, garlic, and ginger in oil until softened.
Add the bell pepper and green pepper, then the cilantro, and stir over low heat until the vegetables soften.
Add the shrimp, spices, and salt (do not add too much, because the bouillon cube is salty) and stir until the shrimp is cooked through, just a few minutes so the shrimp does not dry out.
Add the rice to the mixture along with the whole spices, rose water, saffron water, and vegetable bouillon cube, then stir briefly.
Add water (about 1.5 to 2 cups of water for each cup of rice)..
When the water comes to a boil, reduce the heat, cover the pot, and leave the rice for about 15 to 20 minutes over low heat until cooked.
Garnish with fried onions and nuts when serving.

Recipe and method for making rice with shrimp from our site friend and chef of Shou Tabkhin El Yom:

Click on Nada's name to visit her profile on our site and see the details of her delicious recipes.

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Rice with Shrimp (Qarides)

Prep checklist