Gulf Shrimp in Spiced Tomato Broth — Shrimp Saloona
Gulf-style shrimp simmered in a spiced tomato-tamarind broth with bell pepper and dried lime, served over basmati rice with a fresh coriander finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel, devein, and remove tails from 400g shrimp. Toss with 1 tsp baharat, 0.5 tsp turmeric, 2 grated garlic cloves, and 0.5 tsp salt; rest 5 minutes. Dice 200g onion, 160g bell pepper, mince 4 garlic cloves and 2 green chillies, dice 300g tomato. Rinse 140g basmati rice until water runs clear. Pierce both dried limes three times each.
Boil
Bring 300ml salted water to a simmer in a medium saucepan over medium heat. Stir in rinsed rice, cover tightly, reduce to lowest heat, cook 14 minutes until liquid absorbs and rice is tender.
Bloom
Heat 30ml olive oil in a large skillet over medium-high heat for 1 minute. Add onion and bell pepper, cook 5 minutes until softened and edges golden. Stir in minced garlic, chillies, 1 tsp Aleppo pepper, 1 tsp baharat, 0.5 tsp cumin, and 0.5 tsp turmeric; toast 30 seconds until fragrant.
Simmer
Add diced tomato, 2 tsp tomato paste, both pierced dried limes, 20ml tamarind paste, 300ml hot water, and 1 tsp salt. Simmer over medium heat 8 to 10 minutes, stirring occasionally, until broth thickens to stew consistency and flavors meld.
Simmer 2
Add marinated shrimp in a single layer, cook 4 to 5 minutes over medium heat, turning once, until firm, opaque, and cooked through. Remove from heat, rest 2 minutes.
Plate
Fluff rice and mound onto plates. Ladle shrimp and broth over and around the rice. Scatter chopped coriander over top and serve lime wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.