Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh or frozen medium shrimp in shell -- peeled and
                        deveined
   1      teaspoon      grated gingerroot
   1      teaspoon      ground coriander
     1/2  teaspoon      --
   5                    spice powder
     1/2  teaspoon      paprika
     1/4  teaspoon      ground cumin
     1/4  teaspoon      ground turmeric
   3      tablespoons   margarine or butter
   1      tablespoon    cooking oil
     1/4  cup           finely chopped onion
   3      cloves        garlic -- minced
   1                    fresh chili pepper -- such as Anaheim
                        seeded and chopped
   1 1/2  cups          long-grain rice
   3 1/4  cups          water or chicken broth
   3                    green onions -- sliced

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.