Spiced Shrimp And Rice Machbous Rubyan Recipes

Steps:

• Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
• Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
• Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
• Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.

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.

Steps:

• Heat one tablespoon of butter in a large pot over moderately high heat.
• Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
• Remove and set aside.
• Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
• Stir in the buharat and turmeric and cook for 1 minute.
• Add the tomatoes, salt and pepper and chopped herbs.
• Bring to the boil and add the water.
• Cover and boil over moderate heat for 5 minutes, then add the rice.
• Bring to the boil and boil covered for 10 minutes.
• Reduce the heat to low.
• Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
• Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
• Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
• Serve.

Steps:

• Heat olive oil in large non-stick skillet. Add all vegetables except garlic and cook until they just begin to become tender.
• Add shrimp, garlic, soy sauce, and a generous amount of Tabasco.
• Cook until shrimp are done. Be sure not to over-cook.
• Season to taste with salt and pepper and serve over rice. Add additional soy and hot sauce if desired.

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.