Best Shrimp Machboos Recipes

MACHBOOS OR FOOGA (TRADITIONAL UNITED ARAB EMIRATES DISH)

Steps:

• Preheat oven to 375°F and grease a 9x13 baking dish.
• Bring water to boiling and add chicken bouillon cubes, lower heat and add dried limes and saffron and let simmer till bouillon is dissolved --keep it hot.
• Sprinkle chicken with half the spices (except the garlic).
• Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
• In that same skillet sauté the onions for 2 minutes, add tomatoes, garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
• Add the rice and stir for about 30 seconds to 1 minute, till well coated.
• Spread rice in the baking dish and place the chicken pieces over the rice.
• Gently press the dried limes on the sides of the pot to distribute flavor in the broth and then poor on the rice and chicken (the whole thing including the dried limes) and cover tightly with foil.
• Bake for 40-45 minutes--do not open the foil cover at all until the time is up.
• If you want to eat this the authentic way, you can lay newspaper on the floor (for easy cleanup of spills), put all of this on a very large platter or on a couple large sheets of aluminum foil laid on the newspaper and everyone sits around and eats with their right hand!

SPICED SHRIMP AND RICE (MACHBOUS RUBYAN)

Steps:

• Heat one tablespoon of butter in a large pot over moderately high heat.
• Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
• Remove and set aside.
• Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
• Stir in the buharat and turmeric and cook for 1 minute.
• Add the tomatoes, salt and pepper and chopped herbs.
• Bring to the boil and add the water.
• Cover and boil over moderate heat for 5 minutes, then add the rice.
• Bring to the boil and boil covered for 10 minutes.
• Reduce the heat to low.
• Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
• Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
• Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
• Serve.

MACHBOUS RUBYAN (RICE WITH SHRIMPS)

Steps:

• Soak rice.
• Fry onion and garlic in ghee until golden brown in a large pan.
• Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
• Cook until the shrimps become opaque in colour.
• Remove half the shrimps and keep aside.
• To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
• Stir over heat for 5 minutes.
• Add water.
• Bring to a boil then simmer for 3-5 minutes.
• Drain rice and stir into sauce.
• Bring it to the boil and simmer for 10 minutes.
• Cover tightly.
• Simmer over low heat for 25-30 minutes or until rice is cooked.
• Boil almonds.
• Remove their shells and halve.
• Fry until golden brown.
• Serve rice on a large platter.
• Add reserved shrimps and fried almonds to garnish.