Shrimp Kabsa

Another Najdi (old Riyadh) recipe is this delicious shrimp kabsa. The reason you will evaporate any left water and then bake in the oven is because this dish should not be moist. This kabsa is a complete meal in one.

1 pound shrimp, cleaned
2 cups rice
2 onions, diced
1 tablespoon Gulf Baharat Mix
4 tablespoons sunflower oil
3 tomatoes, chopped
1 tablespoon tomato paste
2-1/2 cups water
2 green chili's
1/4 cup pine nuts, toasted

1. Pre-heat oven to 350F. In an oven proof saute pan add oil, onions and garlic. Cook until onion is tender. Add shrimp, chili's, tomato paste, tomatoes and Arabic spice mix, cook for 3 minutes.

2. Add rice on top of shrimp mixture and carefully pour water on top. Bring to full boil, cover and reduce heat to low. Cook for 15-20 minutes until rice is done. If any water remains in the pan bring to a full boil uncovered allowing water to evaporate.

3. Place pan into oven for 15 minutes. Place into serving platter and garnish with pine nuts.

Yields: 4 servings