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Basmati rice water red pepper ground cinnamon celery olive oil shrimp salt red pepper onion butter tomato parsley clarified butter
Viewed: 51 - Published at: 8 years agoIngredients
- 1 cup smoked basmati rice
- 2 cups filtered water
- 18 teaspoon red pepper flakes
- 18 teaspoon ground cinnamon
- 18 teaspoon celery seed
- 1 teaspoon olive oil extra virgin olive oil
- 34 lb large shrimp, count 12
- 18 teaspoon sea salt
- 18 teaspoon red pepper flakes
- 12 onion, sliced 1/4 inch strips
- 1 teaspoon butter
- 13 cup sun-dried tomato packed in oil, count 5-6 pieces
- 1 tablespoon finely minced fresh parsley leaves
- 2 tablespoons clarified butter, melted
Method
- 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.
