Subj : Shrimp Dishes We Love 12
To   : All
From : Dave Drum
Date : Thu Nov 21 2024 12:32:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Pullao
 Categories: Seafood, Herbs, Chilies, Vegetables, Herbs
      Yield: 6 servings
 
      3 tb Fine chopped cilantro; more
           - for garnish
      1 tb Lemon juice; more to taste
      1 ts Ground turmeric
      1 ts Garam masala
  1 1/2 ts Fine salt; more to taste
      1    Fresh hot green chile; thin
           - sliced
      4 tb Neutral oil
      1 lb Large (U-25) shrimp; peeled
      1 md Yellow onion; halved, thinly
           - sliced
      2 c  Basmati rice
      4 tb Unsalted butter
 
  In a small bowl, combine 1 tablespoon warm water,
  cilantro, lemon juice, turmeric, garam masala, 1/2
  teaspoon salt and the green chile.
  
  Heat 2 tablespoons oil in a 10-inch skillet over
  medium-low. Pour the contents of the small bowl into the
  skillet and cook, stirring, for 2 to 3 minutes. Add the
  shrimp and cook with the spices over medium heat until
  the shrimp turn pink and are almost cooked through, 2 to
  4 minutes.
  
  With a slotted spoon, transfer the shrimp to a bowl,
  leaving the sauce behind. Pour 1 cup water into the
  skillet and scrape up anything stuck on the pan. Turn
  off heat and reserve.
  
  In a heavy-bottomed, 3-to-4-quart Dutch oven or pot,
  heat remaining 2 tablespoons oil over medium. Add onion
  and cook until the edges begin to turn golden brown, 3
  to 4 minutes. Add the rice, 2 cups water, 1 teaspoon
  salt, and the liquid from the skillet. Stir and bring to
  a boil, then cover and reduce heat to very low. Cook for
       25    minutes.
  
  Remove the lid and use a fork to stir in the shrimp.
  Cover and cook until the shrimp and rice are tender,
  about another 10 minutes. Stir in butter until melted
  and the rice is coated. Taste and add more salt or lemon
  juice if needed. Top with more chopped cilantro and
  serve.
  
  Recipe from: Madhur Jaffrey
  
  Adapted by: Melissa Clark
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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