Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh or frozen medium shrimp in shell; peeled & deveined |
| 1 teaspoon | Grated gingerroot |
| 1 teaspoon | Ground coriander |
| ½ teaspoon | 5-spice powder |
| ½ teaspoon | Paprika |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Ground turmeric |
| 3 tablespoons | Margarine or butter |
| 1 tablespoon | Cooking oil |
| ¼ cup | Finely chopped onion |
| 3 \N | Cloves garlic; minced |
| 1 \N | Fresh chili pepper; such as Anaheim, seeded and chopped |
| 1½ cup | Long-grain rice |
| 3¼ cup | Water or chicken broth |
| 3 \N | Green onions; sliced |
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 ½ 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@... on behalf of Recipe by: Better Homes and Gardens Best Recipes 1994 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 14, 1998