Rice and shrimp from the Arab tradition. Prepare the shrimp broth with shells, heads, onion, garlic, lemon, and cinnamon. Cook the rice with spices and tomato, add the broth and shrimp, and let rest with toasted almonds or pine nuts.
Prepare the shrimp broth: put the shrimp shells and heads in a pot with onion, garlic, lemon, and cinnamon.
Cover with water, bring to a boil, then let simmer for 20-25 minutes.
Strain the broth and keep it warm.
Melt the ghee, add the spices, add the shrimp and cook for a few minutes then set aside.
In the same pot, add the onion, tomato, and tomato paste and cook until the tomato dissolves.
Add the drained rice, mix well and add the hot broth and the loomi.
Bring to a boil, then cover, reduce the heat and cook for 15-20 minutes until the liquid is fully absorbed.
Once the rice is cooked, scatter the golden shrimp on top, cover and let rest off heat for about 8-10 minutes.
Garnish with sliced almonds or toasted pine nuts.
Pot
Store in the refrigerator and consume within 1-2 days. Reheat before serving.
The chef recommends: There is also a version with chicken.
Italia
| Energy (kcal) | 180.28 |
| Carbohydrates (g) | 23.18 |
| of which Sugars (g) | 13.86 |
| Fat (g) | 6.12 |
| of which Saturates (g) | 2.21 |
| Protein (g) | 9.94 |
| Fiber (g) | 12.51 |
| Sale (g) | 0.12 |
