Spiced Shrimp with Rice

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Servings: 4 servings


  • 1 count Anaheim chile pepper
  • 2 tablespoon green onion
  • 3 clove garlic
  • 1/4 teaspoon ground turmeric
  • 1/4 cup onion
  • 1 teaspoon salt
  • 3 1/4 cup water or chicken broth
  • 1 1/2 cup long grain rice
  • 3 tablespoon butter or margarine
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1 pound shrimp
  • 1/2 teaspoon five spice powder
  • 1 teaspoon ground coriander
  • 1 teaspoon fresh ginger


    1. Thaw shrimp, if frozen. Peel and devein shimp. Rinse shrimp; pat dry with paper towels. Set aside.
    2. In a large bowl stir together ground ginger, coriander, five-spice powder, paprika, cumin, and turmeric. Add shrimp; toss to coat. Cover and let stand at room temperature for 30 minutes.
    3. Meanwhile, in a large saucepan cook chopped onion, minced garlic, and chile pepper in hot butter about 5 minutes or until onion is tender. Add rice. Stir in water and salt or chicken broth. Bring to boiling; reduce heat. Simmer, covered for 10 minutes.
    4. Stir in shrimp mixture. Cook, covered, about 5 minutes more or until shrimp are opaque and rice is tender. Sprinkle each serving with green onions.


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