Category: Bread

1 lb Fresh or frozen medium shrimp in shell, peeled & deveined

1 tsp Grated gingerroot

1 tsp Ground coriander

1/2 tsp 5-spice powder

1/2 tsp Paprika

1/4 tsp Ground cumin

1/4 tsp Ground turmeric

3 tbsp Margarine or butter

1 tbsp Cooking oil

1/4 cup Finely chopped onion

3 Cloves garlic, minced

1 Fresh chili pepper, such as Anaheim, seeded and chopped

1 1/2 cup Long-grain rice

3 1/4 cup Water or chicken broth

3 Green onions, sliced

In a large bowl combine shrimp, gingerroot, coriander, five-spice powder, paprika, cumin, and turmeric. Cover, let stand at room temperature while preparing rice. In a large saucepan heat margarine or butter and oil till margarine or butter is melted. Add onion, garlic, and chili pepper. Cook till onion is tender, about 5 minutes. Add rice. Add water (plus 1/2 teaspoon salt if not using chicken broth) or chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or till rice is nearly done. Stir in shrimp mixture. Return to boiling; reduce heat. Cook, covered, about 5 minutes more or till shrimp turn pink and rice is tender. To serve, spoon onto a serving platter. Garnish with green onions and cilantro, if desired. Makes 4 main dish servings.



Busted by Barb; Beyond Biscuit Newsletter Issue 27 by southernfood-admin@list.miningco.com on behalf of



Recipe by: Better Homes and Gardens Best Recipes 1994



Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998