One of the main differences between the Persian Moslem diet and a Kosher diet is that Moslems eat shrimp. So, here is a recipe for a simple shrimp and rice dish – Persian-style.
My son is a shrimp fiend, it is a toss up between salmon and shrimp as to which is his favorite protein. He loves shrimp, but he loves shrimp cooked simply. So, this preparation was perfect for him. I cooked the shrimp with onions and garlic that were seasoned with cumin and turmeric, and it was all lightly seasoned with salt and pepper. He devoured almost half a pound of shrimp!
For my husband and me, I added spinach that I sauteed in the pan after the shrimp. Although I am not including it in this recipe, I highly recommend it.
It is an easy, relatively quick, midweek dinner.
Persian Shrimp with Rice
1 lb extra jumbo shrimp, 16-20 count
1 onion, chopped
1 Tbsp olive oil
1 tsp turmeric
1 tsp cumin
Kosher salt and freshly ground black pepper
Prepared Persian rice with tah dig
Heat the oil in a large skillet. Cook the onion until golden, stir in the turmeric and cumin.
Place the shrimp in a single layer in the pan, shimmying it so that the shrimp is in contact with the bottom of the pan.
Cook for about 3 minutes, turn the shrimp over, season with salt and pepper, and cook until just cooked through, about another 3 minutes.
Serve the shrimp and onion with the rice and tahdig. Enjoy!
Serves 3- 4.