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Spicy Shrimp Machboos![]() Sweet Butterfly13004 75173shrimps1 kgrice2 cupsgarlic4 clovesonion1 tomatoes2 parsley1 tablespoonbunch of coriander2 tablespoonsvegetable oil4 tablespoonsbaharat spices1 teaspoonpinch red hot chili powder1 turmeric1 teaspoonsalt2 teaspoonsblack pepperTrue1. In a saucepan, fry the shrimps and garlic in oil over low heat until the shrimps change color. Take out from the saucepan and reserve. 2.
In the same saucepan, cook the onions until soft then add in the chopped parsley, coriander, tomatoes, baharat spices, red hot chili, turmeric, salt and pepper along with 2 cups of water and bring to a boil. 3.
When the mixture begins to boil cover thw saucepan and lower the heat. 4.
Let simmer for few minutes, stir in the rice, and let it boil. Then simmer, with the lid on for 10 minutes, adding more water if needed. 5.
Slowly, mix in the shrimps so they do not break into pieces, cook with lid on for 20 more minutes. 6.
Remove from heat and keep the saucepan covered for 5 minutes so the shrimps can finish cooking. Serve warm.
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Spicy Shrimp Machboos
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ingredients |
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1
kg
shrimps,
shells and veins removed
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2
cups
rice,
washed
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4
cloves
garlic,
crushed
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1
onion,
chopped
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2
tomatoes,
peeled and cut into small cubes
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1
tablespoon
parsley,
chopped
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2
tablespoons
bunch of coriander,
chopped
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4
tablespoons
vegetable oil
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1
teaspoon
baharat spices
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1
pinch red hot chili powder
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1
teaspoon
turmeric
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2
teaspoons
salt
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black pepper
to taste
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1. In a saucepan, fry the shrimps and garlic in oil over low heat until the shrimps change color. Take out from the saucepan and reserve. 2.
In the same saucepan, cook the onions until soft then add in the chopped parsley, coriander, tomatoes, baharat spices, red hot chili, turmeric, salt and pepper along with 2 cups of water and bring to a boil. 3.
When the mixture begins to boil cover thw saucepan and lower the heat. 4.
Let simmer for few minutes, stir in the rice, and let it boil. Then simmer, with the lid on for 10 minutes, adding more water if needed. 5.
Slowly, mix in the shrimps so they do not break into pieces, cook with lid on for 20 more minutes. 6.
Remove from heat and keep the saucepan covered for 5 minutes so the shrimps can finish cooking. Serve warm.
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The following ingredients were not included in the calculation of the nutrition facts of this recipe:
- black pepper
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Number of servings:
4
Amount per serving
Calories:
751
Total fat (g):
18
Saturated fat (g):
2
Cholesterol (mg):
380
Carbohydrates (g):
84
Protein (g):
58
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