middle eastern shrimp and rice pilaf

How To Make middle eastern shrimp and rice pilaf

• 1

  In a medium bowl, combine all the spice mix ingredients. Set aside 1 tablespoon, leaving the remainder in the bowl. Add the shrimp to the bowl and toss to coat the shrimp evenly with the spices.
• 2

  In a heavy bottomed pot, melt 2 tablespoons of the butter over medium heat. Add the shrimp and cook for 2-3 minutes, in a single layer, until they are barely getting golden. Don't stir. Remove the shrimp to a plate and set aside. The shrimp will NOT be totally cooked.
• 3

  To the same pot, add the remaining 2 tablespoons of the butter. Place over medium heat, and when it starts to sizzle, add the onions and about 1/2 teaspoon salt. Stir so all is coated, then cover the pot and let cook for about 2-3 minutes.
• 4

  Uncover the pot and continue cooking until the onions are golden, about 6-8 minutes. Stir often.
• 5

  Add the sliced garlic, the reserved spice mix, and 1/2 teaspoon salt. Stir gently while cooking for about 1 minute, then add the saffron and the water (or broth). Bring to a boil. Stir in the rice, return to a boil, cover and reduce to a simmer. Cook for 20 minutes.
• 6

  Turn off the heat and gently fluff the rice with a fork. Add the semi-cooked shrimp on top, then cover the pan. Let sit for 10 minutes while the shrimp finish cooking in the residual heat. Remember, the heat source should be OFF!
• 7

  After 10 minutes, add the lime juice. Stir gently until shrimp and lime juice are distributed. Taste and adjust salt and pepper if needed.
• 8

  Serve in a large serving bowl, garnished with the chopped cilantro and lime zest. Optional: serve lime wedges alongside.
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