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.
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, sauté for a few minutes.
Add some grated lime zest and continue sautéing until the onion has wilted.
Add the butter, the shrimp, and stir.
Add the tomato paste, stir and let cook for one minute.
Add the coriander or parsley, the tomatoes, and salt.
Stir and add the drained rice and the rest of the spices, continuing to stir.
Cover the rice with vegetable broth or boiling water.
Cover the pot with a lid and let cook on low heat for 18-20 minutes, until the rice is cooked and has absorbed the liquids.
Large pot
Grater
Pot with lid
Store in the refrigerator in an airtight container and consume within 2 days.
For cooking, it is recommended to use a light, ecological, non-stick, and non-toxic cocotte.
Italia
| Energy (kcal) | 134.22 |
| Carbohydrates (g) | 17.56 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 4.91 |
| of which Saturates (g) | 1.79 |
| Protein (g) | 7.74 |
| Fiber (g) | 5.27 |
| Sale (g) | 0.04 |
