Shrimp Pilaf

1. Prepare Shrimp

Start by peeling and deveining ¾ pound of fresh shrimp. This ensures that your shrimp is clean and ready to absorb all the flavors.

2. Mix Spices

In a small teacup, mix together 1 tablespoon of warm water, 3 tablespoons of finely chopped Chinese parsley, 1 teaspoon of ground turmeric, 1 teaspoon of garam masala, 0.5 teaspoon of salt, 1 tablespoon of lemon juice, and the finely sliced hot green chili if you like a bit of heat.

3. Cook Shrimp and Spices

In a 10-inch skillet, heat 2 tablespoons of vegetable oil over a medium flame for 2-3 minutes until hot. Add the shrimp and the spice mixture you prepared. Fry them together for about 4 minutes. This step is crucial because frying the spices releases their flavors, and you’ll notice a fragrant aroma filling your kitchen. Remove the shrimp using a slotted spoon, leaving the sauce behind in the skillet.

4. Add Water to Skillet

Add 1 cup of warm water to the skillet, scraping up any spices stuck to the bottom, and then turn off the heat.

5. Prepare Onion

Meanwhile, peel and finely slice 1 medium-sized onion into thin rounds, then halve the rounds.

6. Cook Onion

In a heavy-bottomed 3–4-quart pot, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and fry them for 3-4 minutes until the edges turn brown.

7. Cook Rice

Add the 2 cups of long-grain rice to the pot along with 2 cups of water, the remaining 1 teaspoon of salt, and the liquid from the skillet. Stir well, then bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to very low. Let it cook for about 25 minutes.

8. Combine Shrimp and Rice

After the rice has cooked, gently add the shrimp back into the pot and mix everything together with a fork. Cover the pot again and let it sit for another 10 minutes to allow the flavors to meld.