Just as meat with rice is popular in the Arab Gulf, the nationals have also incorporated the treasures of the sea with this important staple, as exemplified in this recipe. Shrimp dishes have become part of the national pride of the region. Traditionally, as a guest, one would be offered fish and rice dishes by those living on the long coastline
of the Arabian Peninsula, rather than the standard lamb and rice meals. After all, this was their main type of meat from the days of old. And the advantage of dining along the coastline? Guaranteed fresh fish and shellfish on a daily basis whether from the fish markets or straight from the sea. This Saudi Arabian dish has a tangy tomato-y, garlicky flavor with the fresh coriander leaves giving it the just-right accent. And even though my personal favorite way of enjoying shrimp is frying them with garlic, I love this dish—a testament to the pleasures of juicy shrimp cooked with rice. Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavor. Cooking them takes from three to eight minutes—when pink, they are done.

Serves 6

PREP TIME: 20 minutes
COOKING TIME: 30 minutes
STANDING TIME: 30 minutes

INGREDIENTS

• 1 lb (500 g) medium-size (16 to 20 count) fresh shrimp, peeled and de-veined
• 1 1/2 teaspoons salt
• 6 tablespoons (2/3 stick/85 g) butter
• 1 large onion, minced
• 4 cloves garlic, crushed to a paste
• 1/2 teaspoon ground black pepper
• 1 teaspoon Arabian Gulf Spice Mix (Baharat)
• 2 cups (400 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 3 cups (750 ml) water
• 1 cup (250 ml) tomato juice
• 2 tablespoons finely chopped fresh coriander leaves (cilantro), for garnish

INSTRUCTIONS

1. Mix gently the shrimp with 1/2 teaspoon of the salt in a bowl and set aside.
2. Melt the butter in a medium skillet with a lid over medium-low heat. Add the onion and garlic and fry, uncovered, for 5 minutes.
3. Stir in the shrimp, pepper, Arabian Gulf Spice Mix, the remaining salt and more butter if necessary and cook for 6 minutes, still over medium-low heat, stirring frequently.
4. Stir in the rest of the ingredients, except the coriander leaves, and bring to a boil. Cover and cook over medium-low heat for 12 minutes. Stir and remove from the heat.
5. Cover and allow to cook in its own steam for 30 minutes.
6. Garnish with the chopped coriander leaves and serve warm with Refreshing Green Salad or Fresh Cucumber and Tomato Salad with Sumac.