Kuwaiti Shrimp Rice

Kuwaiti shrimp rice

INGREDIENTS:
1 ½ cup (300 g) basmati rice
750 g shrimps (peeled and cleaned)
2-3 tablespoons ghee clarified butter (click HERE for the recipe)
2 onions (heads)
4 garlic cloves
1 tablespoon ground fresh ginger
400 ml tomato sauce or grated tomatoes
1 tomato
2-3 tablespoons lime juice
3 cups water
1 teaspoon brown sugar
1 ½ teaspoon salt

Spices:
1 teaspoon coriander
1 teaspoon allspice
1 teaspoon sumac
1 teaspoon turmeric
½ teaspoon cumin
½ teaspoon cardamom

1 cup = 250 ml

fresh parsley

PREPARATION:
Put the rice in water (3 cups) for at least half an hour.
Cut the onion and garlic into small pieces. Grate the ginger using a small grater. Peel the tomato and cut it into cubes.
Put the onion in a deep pan together with the butter. Fry until it softens and begins changing its color. Add the garlic and ginger and cook for about a minute. Add the shrimps and lime juice and continue frying with an occasional stir until they are pink. Add the spices, salt, tomato, tomato sauce and sugar. Stir from time to time and keep cooking for about 10 minutes until the tomato sauce thickens. Remove half of the shrimps and put them in a separate plate. You will place these over the rice when serving. Pour the rice with the water into the pan. Place a clean kitchen towel onto it and close with a lid. Boil for a minute and then lower the heat. Continue cooking over low heat and without any stirring for 18-20 minutes until the rice absorbs all the liquid. Remove from the heat and let it rest for 10 minutes without removing the lid. Once 10 minutes have passed remove the lid and stir to ensure that the rice and the shrimps are mixed well. Serve with the shrimps that you set aside earlier as decoration. Sprinkle with parsley.

Kuwaiti shrimp rice

Kuwaiti shrimp rice

Kuwaiti shrimp rice