Recipe: Shrimp and Rice - Rubyian

View Photos (1) Image © 2006 Habeeb Salloum

Serves from 6 to 8

Easy to prepare as the main course for special dinners, this dish (Rubyian) and Makbous Samak are very tasty, especially for those who are looking for different fish menus.

8 tablespoons butter
1 1/2 pounds shelled fresh or frozen shrimp, thawed
4 cloves garlic, crushed
2 medium onions, chopped
2 cups rice, rinsed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander seeds
l/4 teaspoon cayenne
4 cups water

Melt butter in a saucepan, then sauté shrimps with garlic over medium heat for 5 minutes or until shrimp turn light pink. Remove shrimp but reserve butter. Chop half of shrimps into small pieces. Set aside separately chopped and unchopped shrimp, but keep warm.

In same butter, sauté onions over medium heat for 10 minutes. Add rice, then stir-fry for 1 minute. Stir in chopped shrimp and remaining ingredients, except the whole shrimp, then bring to boil. Cover, then cook over medium/low heat for 20 minutes. Turn heat off, then stir and re-cover. Allow to cook in own steam for another 30 minutes. Place on a platter and spread the remaining whole shrimp evenly over top. Serve hot.

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Published on 10/3/06