1 lb uncooked shrimp, peeled, deveined
half bunch cilantro
1 T garlic paste
1 T ginger paste
2 cups basmati rice, rinsed
1 onion, chopped
1/2 c frozen peas
2 cups mushrooms, sliced (any variety)
salt, pepper
whole peppercorns, cardamom and clove
This is my mother in-law's recipe and she made this for us during her recent visit. So, I hope I get this right. I've been avoiding spicy food so she did not add in any chilis. It was packed full of flavor without any spice, and the shrimp was perfectly cooked. If you'd like it spicy add a green chili to the cilantro. In a small food processor pulse cilantro until it forms a paste. Marinate shrimp in cilantro, garlic and ginger paste for 30 minutes to 2 hours. In a medium pot (dutch oven) heat some oil and sautee mushrooms until soft. Remove mushrooms. Heat more oil in the pot with peppercorns, cardamom and cloves (a few of each or to taste). Once they pop add onion and sautee for a few minutes. Then add rice and allow it to toast. Then add 4 cups of water or broth along with shrimp, salt, pepper, let come to a boil, then reduce to a simmer, cover and cook for 20 minutes. A few minutes before rice is fully cooked stir in peas and add back in mushrooms.
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