Spicy Shrimp and Rice

Ingredients:

2 lbs. Shrimp marinated for 30 minutes in (1/4 C olive oil, 1 tsp crushed garlic, a 1/4 of tsp of each cayenne, cumin, ginger powder, onion powder, garlic powder, coriander powder and curry powder)

2 cups basmati rice (wash the rice 5 times and then soak it in water for at least 1 hour or up to 8 hours with 2 Tbsp of salt)

2 tbsp vegetable oil or olive oil

2-3 tbsp butter

1 cup finely diced onions

1 tbsp minced garlic

spices for the rice:

4-5 cardamom pods crushed in a mortar and pestle

2 sticks cinnamon

4 cloves

1/2 tsp cinnamon powder

1/2 tsp coriander powder

1/2 tsp onion, garlic, cumin, curry salt and pepper

garnish with 1 cup cilantro and toasted almonds.

Method:

on medium high heat place oil in hot pan and add 1/3 of amount of marinated shrimp. Cook on one side for 1 minute 30 seconds and on the other side for 30 seconds. Remove the shrimp and set aside and repeat the process twice with the rest of the shrimp.

in the same pot and after removing the last batch of shrimp, add the butter, 1/4 cup water, cardamom pods, cinnamon sticks and cloves. Saute on medium heat for 30 seconds then add the onions and sauce till translucent about 4-5 minutes.

Add the garlic and saute for another 30 seconds.

Add the rice (rice has to be drained from all the soaked water before use) and saute for 2 minutes on medium heat. add all the spices for the rice listed above for the rice.

Add 31/2 cups of boiling water to rice and stir a few times and let it boil until the water is decreased below the rice. Cover and let cook on very low heat for 20 minutes. If you have a heat diffuser place it under the pot.

Add all the shrimp to pot after 20 minutes and 1/2 cup cilantro and cook some more for another 5 minutes.

Serve the rice with the rest of the garnish.

Enjoy!