Turkish Shrimp Pilaf
Recipe: #9395
May 02, 2013
Categories: Salads, Shrimp, Rice, Brown Rice, Eastern European, Pacific Northwest, Pacific Rim, Brunch, Romantic Dinner, Sunday Dinner, Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, more
"Loads of flavour! from Cooking for Diabetics"
Ingredients
Nutritional
- Serving Size: 1 (121.6 g)
- Calories 292.3
- Total Fat - 12.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 50.8 mg
- Sodium - 361 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 2.7 g
- Sugars - 2 g
- Protein - 10.8 g
- Calcium - 48.1 mg
- Iron - 2.1 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large nonstick fry pan.
Step 2
Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned.
Step 3
Add the rice, spices and mint or basil.
Step 4
Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice.
Step 5
Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it.
Step 6
Add the shrimp, currants and a little salt and pepper to taste.
Step 7
Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley.
Step 8
Serve pilaf warm or cold with salad greens.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the olive oil, opt for an extra-virgin variety for the best flavor.
- When buying the shrimp, look for wild-caught shrimp for the best flavor and texture.
- Substitute quinoa for brown rice - This substitution provides a higher nutrient content and a lighter texture for the pilaf.
- Substitute dried oregano for the mint or basil - This substitution provides a more savory flavor and a stronger aroma to the dish.
Vegetarian Version Replace the shrimp with 1/2 cup of cooked chickpeas. Simmer for 10-15 minutes until the rice is just tender. Add the currants, lemon juice and chopped parsley. Serve the pilaf warm or cold with salad greens.
Greek Salad - This classic Mediterranean salad is the perfect accompaniment to the Turkish Shrimp Pilaf. It is light and refreshing, with a mix of crisp lettuce, tomatoes, feta cheese, cucumbers, and olives. The bright flavors of the salad will balance the spices in the pilaf, making for a delicious and complete meal.
Lemon-Garlic Roasted Potatoes: These roasted potatoes are an easy and flavorful side dish that pairs perfectly with the Turkish Shrimp Pilaf. The potatoes are cooked in a mixture of olive oil, garlic, and lemon juice, giving them a bright and savory flavor that complements the spices in the pilaf. The potatoes are also a great source of fiber and vitamins, making them a nutritious addition to the meal.
FAQ
Q: How long does it take to cook the Turkish Shrimp Pilaf? A: It takes about 25-30 minutes to cook the Turkish Shrimp Pilaf, including 10-15 minutes to simmer the rice and 4 minutes to cook the shrimp.Q: Can I use frozen shrimp for the Turkish Shrimp Pilaf?
A: Yes, you can use frozen shrimp for the Turkish Shrimp Pilaf. Make sure to thaw the shrimp before adding them to the dish. You may also need to adjust the cooking time accordingly.
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Fun facts:
The dish of Turkish Shrimp Pilaf is believed to have been first created by Ottoman Sultan Mehmed II in the 15th century, after he conquered Constantinople.
The recipe for Turkish Shrimp Pilaf has been popularized by celebrity chefs like Gordon Ramsay and Jamie Oliver, who have both featured it on their cooking shows.