Rice with shrimp. A very tasty recipe — perfect for a special meal and suitable for feasts.

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

Peel the shrimp, remove the dark vein along the back, wash well and let drain.
Put the shells and tails in a pot with water (after rinsing), add all the spices and simmer for about one hour over low heat to make a flavorful stock.
Strain the stock, discard the solids and reserve the liquid.
In another pot, heat the oil, sauté the finely chopped onion lightly, then add the chopped garlic and the drained shrimp and stir.
When the shrimp turn red, add the grated carrot and the reserved shrimp stock, then add an additional 4 cups of plain water.
When the liquid boils, add the washed, drained rice. Wait until the water level reaches the rice, then cover the pot and reduce the heat.
Cook the shrimp rice until the rice is tender. Serve hot with ready hot sauce and salad.

Recipe for Shrimp Rice from our friend and cook on Sho Tabkhin Today:

Click Um Taha's name to visit her page on our site and see all her delicious recipes.

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Rice with Shrimp

Prep checklist