Is this the winning recipe from amreen? IF using shrimp that has already been cooked, you are going to have to work not to overcook them, and you won't be able to infuse them with flavor. So I'd thaw them first. Then in step 10, just mix the shrimp with the spices just to heat, not to cook further and serve with the rice.
Thanks, nut cakes! I'm finding that the frozen shrimp we get in NY s often more reliable than what's available in the fish markets. I'll wait for the next Florida trip to gorge on the real thing
The freshness issue has come up before and the fact is that most shrimp is frozen at sea. So the fishmonger is selling you frozen defrosted shrimp. Buying your own frozen gives you more control. But buy the raw shrimp for best flavor for use in recipes.
You can also add shrimp paste. Be aware, its stinky. Use sparingly.
Please enter a valid email address.
Well played. You deserve a cookie.
Folks, seriously—do you cut your bagel like this? Does anyone?
Is This the Best Way to Cut a Bagel?
The Piglet Tournament Warm Up
Finally—Storage Containers That Look Nice
Brutti Ma Buoni
$50 and Under (High Five!)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)