Shrimp Kabsa (Video)

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 “Kabsa”; 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 – a must try! Watch the video tutorial to learn how to make it!

Shrimp Kabsa (Video)

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.

Here is a step-by-step video to make the process more comprehensive and to show you exactly how to get the perfect “Shrimp Kabsa”.

Rice sticking together may not be a bad thing, but definitely not in kabsa. 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.

Use fresh red firm tomatoes to 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.

Shrimp: 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.

Garlic: Adds such a wonderful flavor, use firm garlic heads, it is an indication that the garlic is fresh.

Loomi 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.

Cumin powder: 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’re shopping for spices like cumin, it’s ideal to find a grocery store that restock regularly to ensure you are using the freshest cumin powder.

Fresh red chili and chili powder. I have used both to add heat to the rice, you can omit both or use either fresh or powder if you can’t tolarate hot and zingy food.

 There 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 “Dakkous”. Make this “Shrimp Kabsa” and you will get a meal that’s 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!

• Author:Hadia Zebib Khanafer, 
• Prep Time: 30 minutes
• Cooking time: 35 minutes
• Serving 4- 5 persons

Ingredients:

• 2 kg. /4 lb. 8 oz. shell on shrimp, peeled, deveined, washed and drained (if you are using ready shelled shrimp 1kg /2 lb would be enough)
• 4 red onions
• 3 cups basmati rice
• 750 g. /1 lb. 10 oz. fresh tomatoes, diced (no need to peel)
• 2  1/2 teaspoons salt, or to taste
• 7 garlic cloves
• 1  1/2 teaspoon cumin powder
• 1 teaspoon chili powder, or to taste
• 1/3 cup canola oil, or ghee
• 2 dried lime (loumi / loomi)
• 4 1/3 cups water
• 1 fresh red chili
• 1/2 cup pine nuts, optional
• 2 shrimp bouillon cubes, optional

Toamto Sauce (dakkous)

• 1 onion, finely chopped
• 1 kg. /2 lb. 4oz. tomatoes
• 5 garlic cloves, crushed
• 1 tablespoon canola oil
• A pinch salt
• A dash chili powder

Directions:

1. Rinse the rice in a fine-mesh strainer under cold running water and drain.
2. Crush the garlic with a pinch of salt and separately crush the loomi into small pieces until the pieces resemble small stones.
3. Finely chop the onions and dice the unpeeled tomatoes
4. Add the oil to a large pot, over medium heat, and toast the pine nuts to a golden color. Remove with a slotted spoon and set aside.
5. To the same pot, stir in the shrimp and sautee for 1 minutes, until their flesh turns from translucent to opaque. Remove with a slotted spoon and set aside.
6. Add the onions to the pot and stir to a slightly brown color.
7. Add the garlic, tomatoes, salt, cumin powder, crushed loomi and chili powder. Cook for 5 minutes until the tomatoes are cooked and its moist content has almost evaporated, stir and watch closely to avoid it getting burned.
8. Add the water and bring to a boil; stir in the basmati rice and the shrimp bouillon cubes, if used.
9. Cover the pot and reduce the heat to low, and simmer for 20 minutes then add the sautéed shrimp on top of the rice. Cover the pan and simmer for another 5 minutes or until the rice is fully cooked.

Meanwhile prepare the dakkous ( the red garlicky sauce):

1. Grate the tomatoes, using the coarse side of a box grate.
2. Place oil in a skillet over medium heat and sauté the onion until tender.
3. Stir in the crushed garlic, grated tomatoes, salt and chili powder. Simmer for 2 minute. Serve the sauce with the shrimp kabsa.

• It’s also a great dish to double up and have as convenient leftovers the next day.
• The dried lime (loumi) gives the dish a unique, deep flavor. It can be found at Middle Eastern specialty stores.

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The recipe for the “Shrimp Kabsa” was posted on October, 2014. Photos and text were updated on June, 2022!

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine