| 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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