Rice and shrimp from Arab tradition. Prepare the shrimp broth with shells, heads, onion, garlic, lemon, and cinnamon. Cook the rice with spices and tomato, add the broth and shrimp, and let it rest with slivered almonds or toasted pine nuts.
Prepare the shrimp broth: put the shrimp shells and heads in a pot with onion, garlic, lemon, and cinnamon.
Cover with water, bring to a boil, then let simmer for 20-25 minutes.
Strain the broth and keep it warm.
Melt the ghee, add the spices, add the shrimp and cook for a few minutes, then set them aside.
In the same pot, add the onion, tomato, paste, and cook until the tomato breaks down.
Add the drained rice, mix well, and add the hot broth and the loomi.
Bring to a boil, then cover, lower the heat, and cook for 15-20 minutes until the liquid is completely absorbed.
Once the rice is cooked, scatter the golden shrimp on top, cover, and let rest off the heat for about 8-10 minutes.
Garnish with slivered almonds or toasted pine nuts.
Pot
Store in the refrigerator and consume within 1-2 days. Reheat before serving.
Chef's tip: There is also a chicken version.
Italia
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