Recipes
Photo by Stephanie Arnett
Spicy Shrimp Over Preserved Lemon Pilaf
Episode 1007-Cooking on the Fly: Rice Pilaf
Serves 4
GLUTEN FREE
Ingredients
2 tablespoons extra-virgin olive oil
1 white onion, ½ small diced, ½ thinly sliced
1 tablespoon minced ginger
1 teaspoon garam masala
½ teaspoon turmeric
2 cinnamon sticks
1 ½ cups long-grain white rice
½ preserved lemon, minced
3 cups low-sodium chicken stock
1 cup fresh shelled fava beans
1 medium zucchini, quartered lengthwise and cut into ¼-inch slices
1 tablespoon minced garlic
1 ½ pounds small (51/60) shrimp, peeled and deveined
1 tablespoon sambal
Kosher salt and freshly ground black pepper to taste
Directions
Have the oven at 350°F conventional (325° convection). In a flame-proof pot over medium heat, add 1 tablespoon of olive oil, diced onions and the ginger. Sauté until translucent, about 3 minutes. Add the garam masala, turmeric, and cinnamon sticks. Cook spices until fragrant, about 1 minute, then add the rice. Toast for 30 seconds and add half of the preserved lemon and stock. Taste and adjust the seasoning if necessary. Add the fava beans. Cover and cook in the oven for about 20 minutes.
Meanwhile, add the remaining oil to a medium cast-iron skillet. Add the zucchini, the sliced onion, garlic, salt and pepper to taste. Cook for about 4 minutes. Add the shrimp and cook an additional 1½ minutes until the shrimp are just cooked through. Add the remaining preserved lemon, and the sambal. Check the seasoning and adjust if necessary.
To Serve: Remove the cinnamon sticks from the rice pilaf, fluff with a fork, top with the sautéed shrimp mixture and serve family-style at the table.
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