Middle Eastern · Dinner
Rice with Shrimp and Spiced Tomato Sauce
Shrimp simmered in a spiced tomato sauce built on onion, garlic, cumin, and cinnamon, finished with lemon juice and fresh parsley, served over saffron-tinted basmati rice. The sauce carries warmth from cayenne and depth from tomato paste, giving a bright, aromatic Middle Eastern plate.
$7
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
486Calories
32.4gProtein
12.6gFat
63.8gCarbs
7.6gSugar
4.8gFiber
730mgSodium
278mgChol
2gSat Fat
870mgPotassium
115mgCalcium
4.6mgIron
1.3mcgVitamin B12
18mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Peel and devein the shrimp, rinse under cold water, pat dry, finely chop the onion, and mince the garlic.
2
Toast the saffron threads in a dry small saucepan over low heat for 30 seconds until fragrant, then set aside in the water to bloom.
3
Add the saffron water and rice to the saucepan, bring to a boil over high heat, cover, reduce to low heat, and simmer 15 minutes until water absorbs and rice is tender.
4
Heat the olive oil in a skillet over medium heat and cook the onion 4 minutes until soft and translucent, then add the garlic and cook 30 seconds until fragrant.
5
Stir the cumin, cinnamon, and cayenne into the skillet and cook over medium heat 30 seconds until fragrant and the oil turns red-tinted.
6
Add the crushed tomatoes and tomato paste to the skillet, season with salt, and simmer over medium-low heat 8 minutes until the sauce thickens and coats the back of a spoon.
7
Nestle the shrimp into the sauce and cook over medium heat 3 to 4 minutes, turning once, until shrimp turn pink and opaque throughout.
8
Plate
Stir the lemon juice and half the parsley into the skillet, spoon the saffron rice onto a plate, top with the shrimp and sauce, and scatter the remaining parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp
- 1 cup190g basmati rice, uncooked
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp cinnamon-ground
- 1/4 tsp1/4 tsp cayenne pepper
- pinch of saffron threads
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- 1 1/2 cup360ml water
