• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs raw shrimp , shells on, deveined

  2. 2 tsp cumin

  3. 2 tbs canola or sunflower oil

  4. 2 cups uncooked rice

  5. 3 tbs butter

  6. 1 onion , diced

  7. 3 tbs parsley , finely chopped, plus more to garnish

  8. 1 tsp ground curry or annatto

  9. salt and pepper or chicken broth

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. 1.Marinate the shrimp with, 1 tsp of cumin, and let rest for an hour.

  3. Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.

  4. Remove the shrimp from the water and reserve 2 ½ cups of the water they cooked in to prepare the rice.

  5. Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish. Chop about half of the shrimp in half and leave the other half whole.

  6. Heat the oil in a large saucepan or pot, add the chopped onion along with the butter, cook for about 2-3 minutes on medium heat.

  7. Add the rice to the onion and oil, mix well until the rice is coated with oil and butter.

  8. Add the 2 ½ cups of water that was used to boil the shrimp. Bring to boil and reduce heat to low.

  9. In the meantime add the onions, parsley, ground curry, salt, pepper"Optional", and remaining 1 tsp of cumin. Cook for about 10 minutes, stirring often.

  10. Add the remaining shrimp during the last minutes and mix well.

  11. .Taste and add salt or chicken broth and pepper if needed.

  12. .Sprinkle with chopped parsley and garnish with shrimp with tails on.


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