MACHBOUS RUBYAN (RICE WITH SHRIMPS)
This is a classic Gulf dish -- yum yum! I've adapted this recipe from a recipe booklet that came free with "Ship Madras Curry Powder" I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour!
Provided by baraahnz
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 931.4, Fat 29.4, SaturatedFat 9.8, Cholesterol 560.3, Sodium 3612.3, Carbohydrate 95.9, Fiber 9.3, Sugar 9.7, Protein 70.9
SHRIMP MACHBOOS
First, let's talk about "machboos" : it literally translates to compressed, as everything is compressed by the rice and fish! This could be prepared by any meat you like, today I'm doing it with fish!
Provided by Muna S.
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Season shrimps with salt, pepper and a pinch of turmeric.
- Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame.
- Cover the rice with water and let it soak for 30 or so minutes.
- Stir fry the shrimps in the hot oil and cook it for 2 minutes on each side, just to brown them.
- Remove from oil and set aside on a plate.
- Add the onions into the same pot with the same oil, stir untill it's a golden brown color.
- Once the onions have browned, add the garlic and ginger.
- Now add all the spices, except for the dried lime.
- Once you have enhanced the spices' aromas add the limes (pierce a hole right through them) and tomatoe.
- Allow tomatoes to wilt and lime to soften a little.
- Add salt, stir it in.
- Replace shrimps to the dish.
- Drain rice and add to the dish without stirring.
- Cover rice with water, so that there is just 2 inches of water covering the dish.
- Raise the heat just till it boils then reduce the heat (media heat).
- Cook for approximately 20 minutes Keep checking if the water has not evaporated before the rice has been cooked thoroughly, if necessary top up with a 1/4 cup of water.
- Once the rice is done right,if there is still some remaining water drain it off and then serve with a side salad.
Nutrition Facts : Calories 126.7, Fat 1.6, SaturatedFat 0.2, Cholesterol 157.5, Sodium 1335.2, Carbohydrate 10.2, Fiber 2, Sugar 3.4, Protein 18.2
QUICK-MARINATED SHRIMP KEBABS
Steps:
- In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
- Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
- Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
- Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.
SHRIMP MAQUE CHOUX
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
- Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
SHRIMP KABOBS
"Marinating the shrimp in Italian dressing adds wonderful flavor to these colorful kabobs," says Sharon Aweau of Kapolei, Hawaii.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 169mg cholesterol, Sodium 630mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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