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Title: Spiced Shrimp Pilau Categories: Beyond, Biscuits, Newsletter Yield: 4 Servings 1 lb Fresh or frozen medium -shrimp in shell; peeled & -deveined 1 ts Grated gingerroot 1 ts Ground coriander 1/2 ts 5-spice powder 1/2 ts Paprika 1/4 ts Ground cumin 1/4 ts Ground turmeric 3 tb Margarine or butter 1 tb Cooking oil 1/4 c Finely chopped onion 3 Cloves garlic; minced 1 Fresh chili pepper; such as -Anaheim, seeded and chopped 1 1/2 c Long-grain rice 3 1/4 c Water or chicken broth 3 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 1/2 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@list.miningco.com on behalf of Recipe by: Better Homes and Gardens Best Recipes 1994 Posted to MC-Recipe Digest by "abprice@wf.net" 1998 |