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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat one tablespoon of butter in a large pot over moderately high heat. | 2. Add the shrimp and garlic, and stir until the shrimp JUST turn pink. | 3. Remove and set aside. | 4. Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes. | 5. Stir in the buharat and turmeric and cook for 1 minute. | 6. Add the tomatoes, salt and pepper and chopped herbs. | 7. Bring to the boil and add the water. | 8. Cover and boil over moderate heat for 5 minutes, then add the rice. | 9. Bring to the boil and boil covered for 10 minutes. | 10. Reduce the heat to low. | 11. Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly. | 12. Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking. | 13. Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes. | 14. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	kg	raw peeled deveined	849.5155	0.0	200.8854	5.0971
butter	2 -3	tablespoons		0.0	0.0	0.0	0.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1		chopped	60.0	14.01	1.65	0.15
baharat spice mix	3	teaspoons		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
tomato	1 1/2	cups	chopped peeled	62.1	13.77	3.24	0.54
salt	2	teaspoons		-	-	-	-
black pepper			ground	-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
cilantro leaf	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017
water	2 1/2	cups		0.0	0.0	0.0	0.0
basmati rice	2	cups	washed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.