Shrimp over Rice (Or Potatoes)
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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