{"id":9605,"date":"2014-10-07T14:04:15","date_gmt":"2014-10-07T14:04:15","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9605"},"modified":"2024-11-14T23:54:52","modified_gmt":"2024-11-14T23:54:52","slug":"shrimp-kabsa","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/shrimp-kabsa\/","title":{"rendered":"Shrimp Kabsa"},"content":{"rendered":"

Shrimp Kabsa (Video)<\/h1>\n

Shrimp Kabsa will surprise your taste buds in the best way possible. A showy gourmet rice dish you will find on many tables in the Gulf region, and every Arab or even Lebanese I know makes and love \u201cKabsa\u201d; the dish often goes by the name machboos. Over years, chefs around the Arab world shaped up versions with different ingredients ranging from lamb, chicken, fish or shrimp. It can vary from country to country and cook to cook. Here is a surprisingly easy version and fairly straightforward, made in one pot on the stovetop, deeply fragrant and super guaranteed comforting \u2013 a must try! Watch the video tutorial to learn how to make it!<\/p>\n

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Shrimp Kabsa (Video)<\/h1>\n

The recipe captures its wonderful flavors from the cumin powder, chili powder and dried lime (loumi). The dish is flavored with stewed tomatoes, onion and garlic, and served with a tomato sauce on the side. This recipe can be customizable to your taste. You can swap out the shrimp for canned tuna or cooked fish. I hope you do give this recipe a try, and I am pretty sure you will find yourself coming back to this dish again.<\/p>\n

Here is a step-by-step video to make the process more comprehensive and to show you exactly how to get the perfect \u201cShrimp Kabsa\u201d.<\/strong><\/p>\n

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Rice sticking together may not be a bad thing, but definitely not in kabsa<\/strong>. The end result of the rice in the festive looking dish should be fluffy, separate and not mushy. The main issue here in this recipe is to start with good rice, check the rice before you buy it since the recipe all about rice. Basmati rice (a long aromatic rice used widely in Indian and Arab cuisine) is popular to make Kabsa, but still you may find people who prefer other long grain or even short grain rice. Just use the rice to your liking, but beware to change the ratio of water; some types of rice absorb more water, and water-to-rice ratio is known to affect cooked rice texture.<\/p>\n

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Use fresh red firm tomatoes<\/strong>\u00a0to intensify the umami flavors in kabsa, and obviously no need to peel them, they taste good here; keeping your tomatoes intact will maximize the nutritional value of the dish.<\/p>\n

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Shrimp<\/strong>: Try to pick the freshest shrimp available, and it is important to remove the vein from shrimp, as it could contain sand or could taste bitter. Pull off the heads and the legs and pull out the outer shells. With a sharp knife, make a slit along the middle of the back and pull the vein.<\/p>\n

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Garlic<\/strong>: Adds such a wonderful flavor, use firm garlic heads, it is an indication that the garlic is fresh.<\/p>\n

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Loomi<\/strong> also know as black lime or dried lime is undoubtedly a flavor enhancer. Using a mortar and pestle, crush the dried limes, breaking them into pieces; this adds earthiness and a musky undertone flavor to kabsa.<\/p>\n

Cumin powder<\/strong>: with its earthy warm flavor, cumin is a delicious addition to lots of foods, and in making this shrimp kabsa version it works like magic. When you\u2019re shopping for spices like cumin, it\u2019s ideal to find a grocery store that restock regularly to ensure you are using the freshest cumin powder.<\/p>\n

Fresh red chili and chili powder<\/strong>. I have used both to add heat to the rice, you can omit both or use either fresh or powder if you can\u2019t tolarate hot and zingy food.<\/p>\n

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\u00a0There are various methods to prepare this dish. The following is an easy and very delicious recipe. Kabsa is served with a delectable tomato garlicky sauce called \u201cDakkous\u201d. Make this \u201cShrimp Kabsa\u201d and you will get a meal that\u2019s humming with flavor. Use a 250 ml cup to measure rice and water to avoid a gummy kabsa. Watch the video tutorial to learn how to make it!<\/strong><\/em><\/p>\n

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Shrimp Kabsa.<\/h2>\n\n