Best Spiced Shrimp And Rice Machbous Rubyan Recipes

MACHBOUS RUBYAN (RICE WITH SHRIMPS)

Machbous Rubyan (Rice With Shrimps) image

This is a classic Gulf dish -- yum yum! I've adapted this recipe from a recipe booklet that came free with "Ship Madras Curry Powder" I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour!

Provided by baraahnz

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 cups basmati rice
4 tablespoons ghee
2 large chopped onions
6 chopped garlic cloves
1 kg shelled shrimp
2 teaspoons curry powder
2 cinnamon sticks
2 bay leaves
2 teaspoons baharat (I used curry powder since we didn't have any baharat but baharat would be much better)
1 teaspoon ground cardamom
4 large peeled and chopped tomatoes
1/4 cup finely chopped fresh coriander (also known as "cilantro")
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon turmeric
1 1/2 cups water
1/2 cup almonds

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.

Nutrition Facts : Calories 931.4, Fat 29.4, SaturatedFat 9.8, Cholesterol 560.3, Sodium 3612.3, Carbohydrate 95.9, Fiber 9.3, Sugar 9.7, Protein 70.9

SPICY SHRIMP WITH RICE

Spicy Shrimp with Rice image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

Steps:

In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges