Spiced shrimp pilau

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

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