Shrimp Kabsa

Shrimp Kabsa

It is no secret that I love to host dinner parties.  I love the warm atmosphere, the good food, the beautiful table setting and most of all love bringing friends together over delicious food.  I simply love the sense of connection and the conversation that flows around a dinner table.  Yesterday my guests were blown away by how great the food tasted.  So I thought to share one of the main dishes I served “ Shrimp Kabsa”.  Kabsa is one of the most popular dishes in the Gulf region.  There are various methods to prepare this dish.  The following is an easy and very delicious recipe.  The recipe captures its wonderful flavors from the cumin powder, chili powder and dried lime(loumi).  The dish is flavored with stewed tomatoes, onion and garlic, and served with a tomato sauce on the side.  This recipe can be customizable to your taste.  You can swap out the shrimp for canned tuna or cooked fish.  I hope you do give this recipe a try, and I am pretty sure you will find yourself coming back to this dish again.  Happy eating!

Ingredients:

2 kg. /4 lb. 8 oz. shrimp, peeled, deveined with tails left intact, washed and drained

4  red onions, finely chopped

2 1/2 cups long grain rice (I used Uncle Benz), rinsed and drained

750 g. /1 lb. 10 oz. fresh tomatoes, diced (no need to peel)

2 teaspoons salt

7 garlic cloves, crushed

1 teaspoon cumin powder

1 teaspoon chili powder, or to taste

1/3 cup canola oil

1 dried lime (loumi / loomi), grated ( using a grater)

4 1/2 cups water

For the sauce:

1 onion, finely chopped

1 kg. /2 lb. 4oz. tomatoes

5 garlic cloves, crushed

1 tablespoon canola oil

A pinch salt

A dash chili powder

 

Directions:

Add the oil to a large pot, place over medium heat and stir-fry the shrimp for 4 minutes.  Remove with a slotted spoon and set aside.

To the same pot, add the onions and stir to a slightly brown color.

Add the garlic, tomatoes, salt cumin powder, grated lime and chili powder.  Cook for 5 minutes.

Add the rice and water and stir.

Cover the pot and reduce the heat to low upon boiling, and simmer for 20 minutes.  Add the sautéed shrimp on top of the rice.  Cover the pan and simmer for another 15 minutes or until the rice is fully cooked.

Meanwhile prepare the sauce:  Place oil in a skillet over medium heat and sauté the onion until tender.

Grate the tomatoes and add to the onion.  Stir in the crushed garlic, salt and chili powder.  Simmer for 1 minute.  Serve the sauce with the shrimp kabsa.

You can add ½ cup of fried pine nuts on top of the rice, optional.

The dried lime (loumi) gives the dish a unique, deep flavor.  It can be found at Middle Eastern specialty stores.