Kuwaiti Spiced Shrimp & Rice

Updated at: Wed, 16 Aug 2023 16:22:17 GMT

Step 1

In a medium bowl, stir together the cumin, ginger, coriander, cardamom and ½ teaspoon each salt and pepper. Measure 1 tablespoon of the mixture into a small bowl; set aside. Add the shrimp to the remaining mixture in the medium bowl and toss to coat.

Step 2

In a Dutch oven over medium, melt 2 tablespoons of butter. Add the shrimp in a single layer and cook without stirring until lightly golden, about 2 minutes. Transfer to a plate and set aside.

Step 3

Add the remaining 2 tablespoons butter to the pot and heat over medium. When the butter begins to sizzle, stir in the onions and ½ teaspoon salt. Cover and cook until slightly softened, about 2 minutes. Uncover and continue to cook, stirring often, until golden, 5 to 8 minutes. Stir in the garlic, the reserved spice mixture and 1 teaspoon salt, then cook, stirring, just until fragrant, about 1 minute. Add the saffron and 2¼ cups water, then bring to a boil over medium-high. Stir in the rice, cover, reduce to low and cook for 20 minutes.

Step 4

Remove the pot from the heat. Using a fork, gently fluff the rice. Scatter the shrimp over the rice and pour in any accumulated juices. Re-cover and let stand for 10 minutes.

Step 5

Add the lime juice, then stir until the shrimp are evenly distributed in the rice. Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the cilantro and lime zest. Serve with lime wedges.

Step 6

Tip: Don’t stir the rice with a spoon after removing the pot from the heat. The long, delicate grains of basmati break easily. Instead, lightly and gently fluff the rice with a fork before adding the shrimp.

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