| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beyond, Biscuits, Newsletter | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh or frozen medium shrimp in shell; peeled & deveined |
| 1 | ts | Grated gingerroot |
| 1 | ts | Ground coriander |
| 1/2 | ts | 5-spice powder |
| 1/2 | ts | Paprika |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground turmeric |
| 3 | tb | Margarine or butter |
| 1 | tb | Cooking oil |
| 1/4 | c | Finely chopped onion |
| 3 | Cloves garlic; minced | |
| 1 | Fresh chili pepper; such as Anaheim, seeded and chopped | |
| 1 1/2 | c | Long-grain rice |
| 3 1/4 | c | Water or chicken broth |
| 3 | Green onions; sliced |
INSTRUCTIONS
In a large bowl combine shrimp, gingerroot, coriander, five-spice powder, paprika, cumin, and turmeric. Cover, let stand at room temperature while preparing rice. In a large saucepan heat margarine or butter and oil till margarine or butter is melted. Add onion, garlic, and chili pepper. Cook till onion is tender, about 5 minutes. Add rice. Add water (plus 1/2 teaspoon salt if not using chicken broth) or chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or till rice is nearly done. Stir in shrimp mixture. Return to boiling; reduce heat. Cook, covered, about 5 minutes more or till shrimp turn pink and rice is tender. To serve, spoon onto a serving platter. Garnish with green onions and cilantro, if desired. Makes 4 main dish servings. Busted by Barb; Beyond Biscuit Newsletter Issue 27 by southernfood-admin@list.miningco.com on behalf of Recipe by: Better Homes and Gardens Best Recipes 1994 Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998
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