2 cups basmati rice

3 tsp sea salt, or to taste

3 tbsp olive oil

2 medium yellow onions, thinly sliced lengthwise

1 green pepper, diced

3 tsp Mecca Rice and Meat

1 1/4 tsp ground turmeric

1 tsp ground cumin

4 tsp garlic, minced

1 tbsp chopped ginger

2 plum tomatoes, cored and finely chopped

2.5 cups water, vegetable, or seafood stock

2 lb. jumbo wild shrimp, cleaned

3 tbsp. finely chopped parsley

3 tbsp. finely chopped cilantro

METHOD:

In a large bowl, combine the shrimp with 1 tbsp olive oil, 1 tsp chopped garlic, 1 tsp Mecca Rice and Meat blend, and 1/4 tsp turmeric. Add salt to taste and set aside.

In a large saute pan with lid, add the remaining 3 tbsp olive oil and add the sliced onions and ginger. Saute until the onions are golden, about 10 minutes. Add the diced pepper and saute until soft, about 3 minutes. Add the remaining 3 tsp minced garlic, the diced tomatoes, the remaining 2 tsp Mecca Rice and Meat blend, the 1 tsp cumin, and the remaining 1 tsp turmeric. Stir well and let cook for about 5 minutes, until the tomatoes are soft.

Add the rinsed basmati rice to the pot, and mix well so that the rice is coated with the spices. Add in the water or stock and season it with salt to taste. Bring it to a boil, then arrange the shrimp on top of the rice. Cover the pan with a lid, and cook on low heat for 20 minutes, or until the rice absorbs the liquid and the shrimp is cooked through.

Set the shrimp aside, then mix the chopped parsley and cilantro into the rice. Arrange the rice on a platter, and set the shrimp on top. Serve and enjoy!

Bahraini Shrimp and Rice

I love a one-pot anything. Influences from all over the Middle East and South Asia come together in this highly seasoned, one-pot seafood pilaf.

MACHBOOS RUBYAN

Spice Tree Organics