Rice with Shrimp

Ingredients

• 1 kg whole brown shrimp (with shells)
• 2 cups basmati rice or any rice suitable for mansaf
• 4 cups water
• 2 grated carrots
• 3 tablespoons oil
• 1/2 onion
• 2 garlic cloves
• 1 teaspoon ginger
• 1 teaspoon fish seasoning
• 1 teaspoon cumin
• For boiling the shrimp:
• 1 large onion, cut into large pieces
• 1 cinnamon stick
• 4 whole cloves
• whole black peppercorns
• whole cumin seeds
• 3 bay leaves
• 4 cardamom pods
• coriander seeds
• For more tasty rice recipes see: Mansaf of rice and meat with vegetables

Method

1. Peel the shrimp, remove the black vein from their backs, wash them well and let them drain
2. Put the shells and tails of the shrimp in a pot with water after rinsing them, of course. Add all the seasonings and simmer for about an hour over low heat
3. Strain and discard the shells, and set the cooking liquid aside
4. In another pot, heat oil and lightly sauté the finely chopped onion, then add the minced garlic and the well-drained shrimp and stir
5. When the shrimp turn red, add the grated carrot and the reserved shrimp stock, plus four cups of regular water
6. When the water boils, add the washed and drained rice. Wait until the water level reaches the rice, then cover the pot and reduce the heat
7. Leave the shrimp rice to cook until done and serve it hot with ready-made hot sauce and salad