4 Tbsp butter
2 cloves garlic, minced
1 tsp turmeric
1/4 tsp cumin
1 tsp ginger
2 cups uncooked long grain jasmine rice
3 cups Water (or chicken broth)
2 cup cleaned shrimp
Salt to taste
Add the butter, onion, Shrimp, garlic, turmeric, cumin, cube and ginger to a medium sauce pot. Sauté over medium heat for 5-7 minutes, or just until the onion has softened.
Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.
Add the water and place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.
After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.
For the chicken:
1 tbsp freshly squeezed lemon juice
Salt and pepper
1 tbsp ginger
3/4 tsp garlic powder
1/8 cup olive oil
Salt to taste
Preheat oven to 400F.
Combine the lemon juice, salt, pepper, ginger, garlic powder and olive oil. Whisk well.
Marinate the chiken and refrigirate for 4 hours.
Cook for 20 minutes, uncovered. Lower oven temperature to 375F and cook for another 20-25 minutes, or until chicken reaches 160F.
For a crispier skin, broil chicken for a couple of minutes!