- Servings: 4
1 pound uncooked shrimp, in shell
3 cups broth (vegetable or chicken)
2 tablespoons butter or olive oil
1/4 cup finely diced onion
1 1/2 cups long grain white rice
1 tablespoon tomato paste
1 hefty pinch saffron
1 large handful cilantro leaves, plus additional for serving
1/2 teaspoon coarse salt
1/4 teaspoon aleppo pepper, plus additional for serving
1/3 cup crumbled feta cheese
Shell the shrimp, leaving the tails intact (if you fancy, for dramatic effect), and reserving the shells. Place the shrimp in a small bowl of water, along with a hefty pinch of salt and a small bit of sugar (this brining is optional, but I feel improves the flavor and texture). Place in the refrigerator.
Place the reserved shrimp shells in a small saucepan along with the broth. Bring to a boil over high heat, then lower the heat until high enough to maintain a brisk simmer. Cook until the shells are pink, about 3 minutes. Turn off the heat and set aside.
To make the pilaf, melt the butter (or pour the oil) in a good-sized saucepan or pot over a medium-high heat. Add the onion and rice, and saute until the rice is translucent (but not colored), ~2 minutes. Strain the shrimp broth into the pot through a fine-mesh strainer. Add the tomato paste, saffron, cilantro, salt and aleppo pepper, and stir to combine. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 22 minutes, until the rice is tender.
When the rice is done, turn off the heat, and take your shrimp from the refrigerator. Drain, and stir into the pilaf. Cover the pot again, and let sit for 5 minutes, until the residual heat cooks the shrimp until they're just barely pink. Serve warm, garnished with the feta cheese, and additional cilantro and aleppo pepper, if desired.