Saudi Shrimp Sayadieh (Gluten-Free)

Ingredients

• 1.5 lbs Large shrimp, peeled and deveined
• 2 cups Basmati rice
• 4 tablespoons Olive oil
• 2 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 3 tablespoons Tomato paste
• 1 28 oz can Canned crushed tomatoes
• 4 cups Fish stock
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Chili powder
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Fresh cilantro, chopped

Instructions

1. 1Rinse the 2 cups of Basmati rice in a fine-mesh sieve under cold running water until the water runs clear. Set the rinsed rice aside.
2. 2In a large 6-quart pot or Dutch oven, heat the 4 tablespoons of Olive oil over medium heat (350°F/175°C). Add the 2 medium Onions, finely chopped, and cook, stirring occasionally, until they are golden brown and softened, about 8 to 10 minutes.
3. 3Add the 3 cloves of Garlic, minced, to the pot and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 3 tablespoons of Tomato paste and cook, stirring constantly, for 2 to 3 minutes until it darkens slightly.
5. 5Pour in the 1 28 oz can of Canned crushed tomatoes and the 4 cups of Fish stock. Add the 1 teaspoon of Cumin, 1 teaspoon of Coriander, 1/2 teaspoon of Turmeric, 1/4 teaspoon of Chili powder, 1 teaspoon of Salt, and 1/2 teaspoon of Black pepper. Stir everything together, bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
6. 6While the sauce is simmering, prepare the rice. Add the rinsed 2 cups of Basmati rice to a medium saucepan with 4 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 15 to 18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
7. 7Add the 1.5 lbs of Large shrimp, peeled and deveined, to the simmering sauce. Stir gently to coat the shrimp. Cook uncovered over medium heat (350°F/175°C) until the shrimp are pink and opaque and cooked through, about 5 to 7 minutes. The internal temperature of the shrimp should reach 145°F (63°C).
8. 8Serve the shrimp and sauce mixture over the fluffed 2 cups of Basmati rice. Garnish the dish with the 1/4 cup of Fresh cilantro, chopped.

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