MACHBOUS RUBYAN (RICE WITH SHRIMPS)
This is a classic Gulf dish -- yum yum! I've adapted this recipe from a recipe booklet that came free with "Ship Madras Curry Powder" I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour!
Provided by baraahnz
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak rice.
- Fry onion and garlic in ghee until golden brown in a large pan.
- Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
- Cook until the shrimps become opaque in colour.
- Remove half the shrimps and keep aside.
- To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
- Stir over heat for 5 minutes.
- Add water.
- Bring to a boil then simmer for 3-5 minutes.
- Drain rice and stir into sauce.
- Bring it to the boil and simmer for 10 minutes.
- Cover tightly.
- Simmer over low heat for 25-30 minutes or until rice is cooked.
- Boil almonds.
- Remove their shells and halve.
- Fry until golden brown.
- Serve rice on a large platter.
- Add reserved shrimps and fried almonds to garnish.
Nutrition Facts : Calories 931.4, Fat 29.4, SaturatedFat 9.8, Cholesterol 560.3, Sodium 3612.3, Carbohydrate 95.9, Fiber 9.3, Sugar 9.7, Protein 70.9
SHRIMP MACHBOOS
First, let's talk about "machboos" : it literally translates to compressed, as everything is compressed by the rice and fish! This could be prepared by any meat you like, today I'm doing it with fish!
Provided by Muna S.
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Season shrimps with salt, pepper and a pinch of turmeric.
- Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame.
- Cover the rice with water and let it soak for 30 or so minutes.
- Stir fry the shrimps in the hot oil and cook it for 2 minutes on each side, just to brown them.
- Remove from oil and set aside on a plate.
- Add the onions into the same pot with the same oil, stir untill it's a golden brown color.
- Once the onions have browned, add the garlic and ginger.
- Now add all the spices, except for the dried lime.
- Once you have enhanced the spices' aromas add the limes (pierce a hole right through them) and tomatoe.
- Allow tomatoes to wilt and lime to soften a little.
- Add salt, stir it in.
- Replace shrimps to the dish.
- Drain rice and add to the dish without stirring.
- Cover rice with water, so that there is just 2 inches of water covering the dish.
- Raise the heat just till it boils then reduce the heat (media heat).
- Cook for approximately 20 minutes Keep checking if the water has not evaporated before the rice has been cooked thoroughly, if necessary top up with a 1/4 cup of water.
- Once the rice is done right,if there is still some remaining water drain it off and then serve with a side salad.
Nutrition Facts : Calories 126.7, Fat 1.6, SaturatedFat 0.2, Cholesterol 157.5, Sodium 1335.2, Carbohydrate 10.2, Fiber 2, Sugar 3.4, Protein 18.2
MAUI WOWIE SHRIMP
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
- Generously coat both sides of shrimp with mayonnaise.
- Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Carbohydrate 1.3 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 4.7 g, Sodium 528 mg, Sugar 0.4 g
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