Kuwaiti Spiced Shrimp and Rice — Shrimp Machboos Rubyan
Kuwaiti shrimp-and-basmati-rice with onion, dried lime, and baharat, finished with crisp fried onion and a fresh tomato-coriander relish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel, devein, and tail 400g shrimp. Toss with 2 tsp baharat, 0.5 tsp turmeric, 0.5 tsp Aleppo pepper, 2 grated garlic cloves, 10ml lime juice, and 0.5 tsp salt; rest 10 minutes. Rinse 140g basmati rice until water runs clear. Finely dice 200g onion, 200g tomato, and 160g tomato for relish. Mince 4 garlic cloves, 2 green chillies, chop 20g coriander, and thinly slice 60g onion. Combine relish tomato, coriander, red onion, 10ml lime juice, and salt to taste in a bowl.
Fry
Heat 30ml oil in a small pan over medium. Fry 60g sliced onion 5 to 6 minutes until deep golden. Lift to paper towel and set aside.
Saute
Heat 30ml ghee in a 24cm saucepan over medium 1 minute. Add diced onion, cook 5 to 6 minutes until softened and lightly golden. Stir in minced garlic, chillies, cinnamon sticks, dried limes, 1 tsp cumin, and 0.5 tsp salt; toast 30 seconds until fragrant.
Build
Add 200g diced tomato to the pan, cook 3 minutes over medium until softened. Stir in rinsed rice, pour in 360ml hot water, bring to gentle simmer, cover tightly, reduce to lowest heat, and cook 12 to 13 minutes until liquid is mostly absorbed.
Simmer
Lay marinated shrimp in a single layer over the rice surface. Replace lid tightly, cook on lowest heat 5 to 6 minutes until shrimp are firm and opaque. Remove from heat, rest covered 3 minutes.
Plate
Gently fluff rice around shrimp. Transfer to serving plates, scatter crisp onion across the top, and serve relish and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.