Shrimp kabsa is a delicious Middle Eastern recipe that is a meal in itself. The spices infuse so many flavors on the rice and shrimp. Make sure to let the water evaporate, because unlike risotto, it is not meant to be moist. In fact, it should be a little dry. You can also add raisins if desired.
1 pound shrimp, heads removed and peeled
2 cups uncooked basmati rice
2 onions, diced
4 cloves garlic, minced
2 tomatoes, seeded and diced
1 tablespoon Gulf Baharat Mix
4 tablespoons sunflower oil
3 tomatoes, chopped
1 tablespoon tomato paste
2-1/2 cups water
2 green chilis
1/4 cup pine nuts, toasted
Preheat the oven at 350F.
Heat the sunflower oil in an ovenproof pan over medium flame. Sauté the onions until they become translucent. After, stir in the garlic and cook for 2-3 minutes or until it is fragrant. Add the shrimp, tomato paste, tomatoes and the baharat spice mix. Cook for 3-5 minutes or until the shrimp turns pink.
Place the rice on the pan and slowly pour in the water. Bring it to a boil. Reduce the heat and cover it for 15-20 minutes or until the rice is done. If there is still water, you may cook it uncovered for a few more minutes. Make sure that all the water evaporates.
Cover the pan in foil and bake it in the preheated oven for 10-15 minutes. After, let it stand for 5 minutes. Transfer it to a plate and sprinkle it with toasted pine nuts.
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