Bahraini Shrimp Machboos with Tomato Rice

Ingredients

• 10 oz large shrimp, peeled and deveined
• 1 tbsp oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 cup crushed tomatoes
• 1/2 tsp ground cumin
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/2 cup basmati rice
• 1 cup seafood or vegetable broth
• 1/4 cup peas
• 1 tbsp chopped cilantro
• 1/2 tsp kosher salt

Steps

1. Cook onion in oil until soft; add garlic, cumin, cardamom, and cinnamon for 30 seconds.
2. Add tomatoes, rice, broth, peas, and salt; cover and cook until rice is almost tender, about 12 minutes.
3. Stir shrimp into the rice, cover, and cook until shrimp are opaque and reach 145°F (63°C), 3 to 4 minutes.
4. Rest the pot off heat for 3 minutes.
5. Fluff gently and finish with cilantro.

Allergen note: Contains shellfish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.