Ingredients
- 6 tablespoons unsalted butter
- 2 cups jasmine rice, rinsed
- 2¼ cups chicken stock
- 1¾ cups water
- 1-inch knob ginger, peeled
- 1 bay leaf
- Kosher salt
- 20 medium shrimp, peeled and deveined
- Pinch cayenne
- 1 tablespoon grape-seed oil
- 1 onion, thinly sliced
- 10 cloves garlic, minced
- 2 anchovies
- 1 tablespoon tomato paste
- 1 teaspoon chile flakes
- 5 saffron threads
- ½ cup tomato purée
- Juice of ½ lemon
- Minced parsley or chives, to garnish
- Preheat oven to 400 degrees. In a medium pot over medium heat, melt 2 tablespoons butter. Add rice, 1¾ cups stock, water, ginger, bay leaf and a generous pinch of salt. Bring to a boil, cover and transfer to oven. Bake until grains are tender, 20 minutes. Fluff rice with a fork.
- Meanwhile, season shrimp with cayenne and salt. Swirl oil into a large sauté pan over high heat. Once oil is smoking, add shrimp and quickly sear both sides until shrimp colors but does not curl. Remove partially cooked shrimp from pan and set aside.
- Reduce heat to medium under pan used to cook shrimp. Stir onions into shrimp drippings. Cook until translucent, 2 minutes. Add garlic, anchovies and tomato paste, and sauté 1 minute. Add remaining stock, chile flakes, saffron and tomato purée. Simmer until sauce turns syrupy, 10 minutes. Return shrimp to pan, add remaining butter and toss until sauce cloaks shrimp. Season with salt and lemon juice.
- To serve, top rice with shrimp and sauce. Garnish with herbs.
[email protected] (Kathy R)
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