"Spicy Shrimp Majboos: A Fiery Seafood Twist on a Qatari Classic!"

Spicy Shrimp Majboos Recipe
A Fiery Twist on the Qatari Classic

Ingredients
For the Spiced Rice:

2 cups basmati rice (soaked for 30 minutes)
2 cinnamon sticks
4 whole cloves
4 cardamom pods
1 bay leaf
4 cups water
1 teaspoon turmeric
Salt to taste
For the Spicy Shrimp:

1 pound (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, minced
2 large tomatoes, chopped
1 tablespoon tomato paste
2 green chilies, finely chopped (adjust to heat preference)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
1 teaspoon red chili powder (or adjust to taste)
Salt and pepper to taste
½ cup water
¼ cup fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)
Step-by-Step Instructions
Step 1: Preparing the Spiced Rice
Rinse and soak the rice:
Begin by rinsing the basmati rice under cold water until the water runs clear. This helps remove the excess starch and keeps the grains separate while cooking. Soak the rice for 30 minutes in water to achieve fluffy, non-sticky rice.

Boil the water and spices:
In a large pot, bring 4 cups of water to a boil. Add the cinnamon sticks, whole cloves, cardamom pods, bay leaf, turmeric, and salt. Let the water infuse with these spices for 2-3 minutes.

Cook the rice:
Drain the soaked rice and add it to the boiling spiced water. Stir it gently to ensure the rice doesn't clump together. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.

Fluff and keep warm:
Once the rice is done, fluff it with a fork and set it aside. Keep it warm while you prepare the shrimp.

Pro Tip:
For an even more fragrant rice, you can toast the rice in a little butter before adding the water. This adds a nutty depth of flavor to the dish.

Step 2: Preparing the Spicy Shrimp
Sauté the aromatics:
In a large pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes. Add the minced garlic and chopped green chilies, and cook for another 2 minutes until fragrant.

Cook the tomatoes:
Add the chopped tomatoes to the pan and cook them down until they break apart and form a thick sauce, about 10 minutes. Stir in the tomato paste and cook for another 2 minutes to concentrate the flavors.

Spice it up:
Add the ground cumin, coriander, paprika, turmeric, cinnamon, red chili powder, salt, and pepper to the tomato mixture. Stir well to combine all the spices, allowing the flavors to meld together for about 3 minutes.

Simmer the sauce:
Pour in the ½ cup of water and let the sauce simmer on low heat for 10 minutes, allowing the spices to blend and the sauce to thicken slightly.

Cook the shrimp:
Add the peeled and deveined shrimp to the pan, making sure they are evenly coated in the spicy sauce. Cook the shrimp for 4-5 minutes, or until they turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough.

Customization Tip:

If you prefer a milder version, reduce the amount of red chili powder and green chilies. You can also add a pinch of sugar to balance the heat.
Not a fan of shrimp? Swap them out for chicken, fish, or even a mix of vegetables like zucchini, bell peppers, and carrots. Just adjust the cooking time accordingly.
Step 3: Assembling the Spicy Shrimp Majboos
Plate the rice:
Spread the spiced rice on a large serving dish, creating an even base for the shrimp and sauce.

Top with the shrimp:
Ladle the spicy shrimp and sauce over the bed of rice, ensuring each bite has a mix of both shrimp and the flavorful tomato sauce.

Garnish:
Sprinkle the chopped fresh cilantro over the dish for a burst of freshness. Add lemon wedges on the side for an extra zing.

Pro Tip:
Squeeze a bit of lemon juice over the top before serving to brighten up the dish and cut through the spice.

Step 4: Serve and Enjoy!
Your Spicy Shrimp Majboos is now ready to serve! Pair it with a simple cucumber and yogurt salad or some cooling mint raita to balance the heat.

Tips for Customization:
Vary the protein:
Instead of shrimp, you can easily use chicken, lamb, or beef. Adjust the cooking time accordingly based on the protein you choose.

Vegetarian version:
For a vegetarian take, swap the shrimp for hearty vegetables like cauliflower, eggplant, or chickpeas. You can even add paneer or tofu for a protein-rich version.

Adjust the spice level:
If you’re not a fan of too much heat, reduce the amount of red chili powder and skip the green chilies. For a smokier flavor without extra heat, use smoked paprika instead of regular paprika.

Make it richer:
For a more luxurious version, you can finish the shrimp sauce with a splash of coconut milk or cream to make the dish richer and creamier.

Additional Serving Suggestions:
With a side of bread:
Serve the Majboos with warm flatbreads like naan or pita to scoop up the shrimp and sauce.

Top with roasted nuts:
For added texture, sprinkle toasted almonds or pine nuts on top for a crunchy finish.
If you enjoy the real taste of Majboos , check out the link in the description below.
https://tinyurl.com/25ym9fyv