Shrimps with Rice
Calories: 16
Adjust Servings Here: 4 servings
Description
Delicious tender marinated shrimp with rice is the perfect quick meal in less than 20 minutes. Made with aromatic basmati rice and lightly flavored with warm aromatic whole spices.
Ingredients
Rice pilaf
- 1 cup (200 g) Basmati rice soaked for 30 minutes then drained
- 2 tbsp Cooking oil
- 1 cup Onion finely chopped
- 1 cloves Fresh garlic minced
- 1 tsp Fresh ginger grated
- 1½ cup (350 ml) Chicken broth or vegetable broth
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- ½ cup (70 g) Frozen peas
- ½ cup Fresh Parsley finely chopped
- ½ cup Fresh dill finely chopped optional
whole spices
- 4 Cloves optional
- 2 Cardamons optional
- 1 inch (2.5 cm) Cinnamon stick optional
- 3 Bay leaves optional
Shrimps
- 1 cup (250 g) Shrimps Peeled, deveined, washed and drained
- ½ tsp Sweet paprika or chilly flakes or cayenne (optional)
- ¼ tsp Kosher salt
- ¼ tsp Black pepper
- 1 tbsp Olive oil or cooking oil
Instructions
- Soak the rice - Wash and soak the rice in cold water for 30 minutes. Then, drain and set aside.
- Clean the shrimps - Peel the shrimp, pat them dry with a paper towel. Then, season with kosher salt, black pepper, and sweet paprika or red pepper flakes. Set aside.1 cup Shrimps , ½ tsp Sweet paprika , ¼ tsp Kosher salt, ¼ tsp Black pepper, 1 tbsp Olive oil
- Pan fry shrimps - Add one teaspoon of olive oil or butter to a non-stick pan. Add shrimp and cook on medium-high heat for three minutes. Stir gently, then remove and set them aside.
- Sauté the veggies - In a large skillet or Dutch oven, add the remaining oil and whole spices. Sauté for 30 seconds. Then, add the onions, ginger, and garlic. Sauté until onions are translucent.2 tbsp Cooking oil, 1 cup Onion, 1 cloves Fresh garlic , 1 tsp Fresh ginger , 4 Cloves, 2 Cardamons , 1 inch Cinnamon stick , 3 Bay leaves
- Add rice - Next, add the rice and saute for 2 to 3 minutes until lightly toasted. Then, add the rice, frozen peas, and fresh parsley, followed by the chicken broth. Season with salt and black pepper.1 cup Basmati rice, 1½ cup Chicken broth, ½ tsp Kosher salt, ¼ tsp Black pepper, ½ cup Frozen peas, ½ cup Fresh Parsley, ½ cup Fresh dill
- Cook - Bring to a boil, then reduce the heat. Cover and cook on a low simmer for 15 minutes. After 15 minutes, turn the heat off and keep covered for another 10 minutes.
- Add shrimps - Finally, add the shrimp to the rice along with the fresh parsley, cilantro, or dill. Give it a gentle squeeze of lemon juice.
- Fluff - Fluff the rice with a fork to ensure everything is well combined. Top with more fresh parsley before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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