Moroccan Curried Rice With Shrimp
pasta, seafood
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 1/2 pounds medium shrimp; 18 to 24 shrimp
peeled
2 cups water
Sauce:
2 tablespoons pure olive oil
1 medium yellow onion
sliced 1/4" thick and caramelized
1/2 teaspoon allspice
1 green pepper; seeds & pits removed
sliced into thin strips
3 cups fish stock or bottled clam juice; * see note
14 1/2 ounces premium diced tomatoes in puree
2 tbsp. Garam Masala Curry Paste
4 cups cooked rice
1/3 cup peanuts, dry-roasted unsalted
Preheat oven to 350 degrees. Cook the shrimp in the water with the squeezed-out lemon. Rinse and drain. Save the cooking liquid. While it cooks, make the sauce by combining onions, allspice, and bell pepper in a saucepan with the oil, and cooking over medium low heat for 5 minutes. Add stock, tomato, and curry paste, and simmer for 5 more minutes. Add the cooked shrimp to the sauce. Put the cooked rice into a casserole dish, and mix 2 cups of the sauce with the rice. Pour the remaining sauce over the top. Bake for 8 minutes, to heat through and set flavors.
- - - - - - - - - - - - - - - - - -
NOTES : You may substitute 1 cup of the shrimp cooking water and 1 cup unsweetened coconut milk. This is a casserole recipe. If the sauce is served separate from the rice, and condiments are added, it becomes a more traditional, but Moroccan-flavored curry. Couscous substitutes well for rice. To serve, garnish each serving with chopped nuts and serve pickled lime or chutney (ready-made) on the side. Yield: 6 servings. Nutr. Assoc. : 0 0 0 0 0 0 986 0 0 0 0 0 20201 2470 26625 0 0
Contributor: Copyright © 1995 by Heidi Rabel
Yield: 6 servings
Preparation Time: 0:40