Shrimp machboos is a traditional dish from the Persian Gulf, rich in spices and aromas, combining the flavor of the sea with that of spices. The basmati rice is slowly cooked in an aromatic broth, absorbing all the flavors of the shrimp and spices, for a unique and convivial culinary experience.
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Mix all the spices with the grated lime zest.
Rinse and drain the rice 3-4 times, then soak it for 45 minutes.
Marinate the cleaned shrimp for 30 minutes with half of the spice mix, salt, and a little extra-virgin olive oil.
Heat the oil in a large pot, add the garlic powder and onion, and sauté for a few minutes.
Add a little grated lime zest and continue sautéing until the onion has softened.
Add the butter, the shrimp, and stir.
Add the tomato paste, mix, and let cook for one minute.
Add the coriander or parsley, the tomatoes, and the salt.
Stir and add the drained rice and the rest of the spices, continuing to mix.
Cover the rice with vegetable broth or boiling water.
Close the pot with the lid and cook over low heat for 18-20 minutes, until the rice is cooked and has absorbed the liquid.
Large pot
Grater
Pot with lid
Store in the refrigerator in an airtight container and consume within 2 days.
For cooking, the use of a lightweight, eco-friendly, non-stick, and non-toxic cocotte is recommended.
Italia
| Energy (kcal) | 87.42 |
| Carbohydrates (g) | 8.91 |
| of which Sugars (g) | 2 |
| Fat (g) | 1.95 |
| of which Saturates (g) | 0.54 |
| Protein (g) | 8.89 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.08 |
