Istanbul Rice with Shrimps Recipe

Delicious, easy and healthy Turkish dish - Istanbul Rice with Shrimps Recipe.

Ingredients

2 tablespoons vegetable oil
1 medium onion or 150 g, sliced
350 g peeled shrimps, cleaned
1 medium green bell pepper or 150 g, sliced
1 medium yellow bell pepper or 150 g, sliced
1 medium red bell pepper or 150 g, sliced
1 medium carrot or 150 g, cut into thin slices
1 tin canned green peas or 450 g, drained
2 bay leaves
3 cubes MAGGI® Chicken Less Salt Bouillon
3½ cups water or 875 ml
2 cups basmati rice or 400 g

Preparation

Heat vegetable oil in a pot and sauté onion slices for 3 minutes or until they become tender. Add shrimps and sauté for another 3 minutes.

Add green bell pepper, yellow bell pepper and red bell pepper. Stir then add carrot slices, green peas, bay leaves, MAGGI® Chicken Less Salt Bouillon cubes and water. Bring to boil.

Add the rice and stir then cover and let it cook on low heat for 20-25 minutes or until it is cooked.

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Baked Potatoes with Shrimps Recipe

If you like shrimp and baked potatoes, then this delicious recipe is for you.

Ingredients - Serves 6

12 medium potatoes or 3 kg
2 tablespoons vegetable oil
1 medium onion, finely chopped
1½ cups mushrooms, sliced
750 g peeled shrimps, small size
1½ cups milk, fresh
2 cubes MAGGI® Chicken Bouillon
½ cup fresh dill, finely chopped
½ teaspoon ground black pepper
1½ tablespoons corn flour, diluted in 2 tablespoons of water

Preparation

Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.

Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.

Add shrimps, milk, MAGGI® Chicken Bouillon cubes, dill and black pepper. Cook for 3 minutes.

Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.

Unwrap the potatoes, make a cross cut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.

Spoon some of the shrimps mixture in each hole and serve immediately.

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Chicken Musakhan

Chicken Musakhan is One of the most traditional and famous Palestinian Main dish. Chicken, onion, olive oil, special bread and sumac are very important ingredients when cooking musakhan. Enjoy Palestinian cooking!

Preparation time : 20 minutes
Cooking time : 55 minutes

Ingredients

1½ kg whole chicken, cut into 4 pieces
6 cups water or 1500 ml
¾ cup olive oil or 185 ml
3 medium onions or 450 g, sliced
1 cube MAGGI® Chicken Bouillon, crumbled
¼ teaspoon ground black pepper
2 tablespoons sumac
3 tablespoons pine seeds, toasted
6 loaves iranian bread, cut into 20 square pieces 15x15cm each piece

Preparation

Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.

Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.

Add the prepared chicken strips, crumbled MAGGI® Chicken Bouillon cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed).

Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish.

Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.

Cooking tips : Add to the chicken while boiling 6 pieces of each: whole cardamom, small cinnamon sticks, whole cloves and whole black pepper.

Nutrition Information
Fats : 58.00 g
Protein : 42.00 g
Carbohydrate : 32.00 g
Energy : 819.00 Kcal

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