Prep 20 mins
Cook 20 mins
I have had this rattling around my head for a while and finally made it after obtaining some beautiful rather large shrimp from the farmers market today – thank you Mr. Fish Guy – Please don’t leave our farmers market. Originally my craving in order to be satisfied t’was to be over thinly sliced neatly arranged boiled /roasted baby red potatoes lightly topped with fresh shredded parmesan cheese. Yummmm, that would have been spectacular with the sun-dried tomatoes. However, I’m out of potatoes…and parmesan cheese, sigh. So here is yet another smoked basmati rice dish. Please forgive… I really am more creative that rice rice rice. It’s all about the presentation!!! You will need a pretty presentation plate – but even a nice 10” glass pie plate will do. You will need a steamer for the shrimp. You will also need clarified butter. I just happen to be someone that buys 4 pounds of butter at a time and clarifies and seasons it with various spices for general usage. Think about it (no more shredded morning shredded toast :o]). You will always have spreadable butter that is lightly seasoned for savory or sweets with cardamom, cinnamon, and fenugreek, I forget what else I might have put in the last batch on a whim, but those are my basics for clarified seasoning. Clarified butter keeps nicely for several months on the shelf or longer if in the fridge. Yes, in a glass mason jar of course. If you don’t mind the heavier flavor – just buy Ghee. I personally like a lighter flavor and not so nutty from their high temperature clarify process. But I do also have some Ghee on my shelf for certain dishes. Ok enough babbling – let’s cook three burners at once – I know you can do it.
- 1 cup smoked basmati rice
- 2 cups filtered water
- 1⁄8 teaspoon red pepper flakes
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon celery seed
- 1 teaspoon olive oil extra virgin olive oil
- 3⁄4 lb large shrimp, count 12
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon red pepper flakes
- 1⁄2 onion, sliced 1/4 inch strips
- 1 teaspoon butter
- 1⁄3 cup sun-dried tomato packed in oil, count 5-6 pieces
- 1 tablespoon finely minced fresh parsley leaves
- 2 tablespoons clarified butter, melted
- Wash rice twice – really – so it will be nice and fluffy not sticky.
- Cook the smoked basmati rice in 2 cups filtered water seasoned with the cinnamon, celery seed, red pepper flakes, and Olive Oil for 12 – 15 minutes with a vent lid and moderate low heat.
- Steam shrimp -or boil if you have to- over seasoned water of salt and red pepper flakes for 6-8 minutes until bright color
- Drain shrimp, squeeze, or pat excess water – to peel or not to peel that is the question, whether ‘tis nobler in the minde to suffer the slings of disdainful looks from outrageous guests…your choice.
- Saute Onion strips in 1 tsp of butter until glass stage, just starting to caramelize maybe 7 – 10 minutes.
- Slice the sun-dried tomatoes in half lengthwise.
- Now to plate it all up in layers - Fluff and bed the rice in an oval or circle.
- Crown edges with onion, meaning make a ring of the onions on top of the rice and not directly on the plate.
- Sprinkle the finely minced parsley leaves in a 3 inch circle in the of rice plate.
- Arrange the sliced sun-dried tomatoes like a clock on top of the parsley leaves.
- Arrange the shrimps in a circle between the onion and sun-dried tomatoes.
- Drizzle melted clarified butter over the shrimp and some of the rest of the dish.
- Broil for just a minute.
- Serve hot – serves 6.