Créé avec l’IA
Middle Eastern Shrimp Rice
40 min 401 kcal par portion Moyen
Ingrédients
4 Portions
- jasmine rice2 cups
- shrimp, peeled and deveined400 grams
- large onion1 piece
- garlic cloves2 cloves
- ground cumin1 teaspoon
- ground coriander0,5 teaspoon
- smoked paprika0,5 teaspoon
- olive oil3 tablespoons
- chopped dill0,25 cup
- toasted pistachios0,25 cup
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. Set aside.
- 2
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- 3
Add the minced garlic and cook for another 1 minute until fragrant.
- 4
Stir in the ground cumin, ground coriander, and smoked paprika. Cook for 1 minute to toast the spices.
- 5
Add the rinsed rice to the pan and stir to coat the grains with the oil and spices.
- 6
Pour in
- 7
5 cups of water and add 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the water is absorbed.
- 8
While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the shrimp, season with black pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
