Preparation:
In a large bowl combine shrimp, gingerroot, coriander, five-spice powder, paprika, cumin, and turmeric. Cover, let stand at room temperature while preparing rice.
In a large saucepan heat margarine or butter and oil until margarine or butter is melted. Add onion, garlic, and chili pepper.
Cook until onion is tender, about 5 minutes. Add rice. Add water (plus 1/2 teaspoon salt if not using chicken broth) or chicken broth. Bring to boiling; reduce heat.
Simmer, covered, for 10 minutes or until rice is nearly done. Stir in shrimp mixture. Return to boiling; reduce heat.
Cook, covered, about 5 minutes more or until shrimp turn pink and rice is tender.
To serve, spoon onto a serving platter. Garnish with green onions and cilantro, if desired. |
