Shrimp over Rice (Or Potatoes)

Ingredients

• 1 cup smoked basmati rice
• 2 cups filtered water
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon celery seed
• 1 teaspoon olive oil extra-virgin olive oil
• 3/4 lb large shrimp, count 12
• 1/8 teaspoon sea salt
• 1/8 teaspoon red pepper flakes
• 1/2 onion, sliced 1/4 inch strips
• 1 teaspoon butter
• 1/3 cup sun-dried tomato packed in oil, count 5-6 pieces
• 1 tablespoon finely minced fresh parsley leaves
• 2 tablespoons clarified butter, melted

Directions

1. 1

   Wash rice twice – really – so it will be nice and fluffy not sticky.

2. 2

   Cook the smoked basmati rice in 2 cups filtered water seasoned with the cinnamon, celery seed, red pepper flakes, and Olive Oil for 12 – 15 minutes with a vent lid and moderate low heat.

3. 3

   Steam shrimp -or boil if you have to- over seasoned water of salt and red pepper flakes for 6-8 minutes until bright color

4. 4

   Drain shrimp, squeeze, or pat excess water – to peel or not to peel that is the question, whether ‘tis nobler in the minde to suffer the slings of disdainful looks from outrageous guests…your choice.

5. 5

   Saute Onion strips in 1 tsp of butter until glass stage, just starting to caramelize maybe 7 – 10 minutes.

6. 6

   Slice the sun-dried tomatoes in half lengthwise.

7. 7

   Now to plate it all up in layers - Fluff and bed the rice in an oval or circle.

8. 8

   Crown edges with onion, meaning make a ring of the onions on top of the rice and not directly on the plate.

9. 9

   Sprinkle the finely minced parsley leaves in a 3 inch circle in the of rice plate.

10. 10

    Arrange the sliced sun-dried tomatoes like a clock on top of the parsley leaves.

11. 11

    Arrange the shrimps in a circle between the onion and sun-dried tomatoes.

12. 12

    Drizzle melted clarified butter over the shrimp and some of the rest of the dish.

13. 13

    Broil for just a minute.

14. 14

    Serve hot – serves 6.