Spicy Oriental Shrimp with Rice Courtesy Of: High Liner Foods Spicy Oriental Shrimp with Rice 4 servings 450 g or 1 lb High Liner or Mirabel Raw, P&D Shrimp
(26/30 ct), tail-on, thawed and patted dry
5 mL or 1tsp Fresh ginger, grated 5 mL or 1 tsp Ground coriander 2 mL or 1/2 tsp Five spice powder 2 mL or 1/2 tsp Paprika 1 mL or 1/4 tsp Ground cumin 1 mL or 1/4 tsp Ground turmeric 125 mL or 1/2 cup Finely chopped onion 3 Garlic cloves minced 45 mL or 3 tbsp Butter 350 mL or
1-1/2 cups Uncooked long grain rice
775 mL or
3-1/4 cups Chicken broth
1 Green onion, thinly sliced, for garnish In a large bowl, combine the first six spices. Add shrimp and toss to coat. Cover and let stand at room temperature for up to 30 minutes.

Meanwhile, melt butter in a large saucepan and add onion and garlic. Sauté for about 5 minutes on medium heat, until onion is tender. Add rice and chicken broth. Bring to a boil, reduce heat and simmer covered for 15 minutes.

Add shrimp mixture to saucepan. Cook covered for approximately 5 minutes, until shrimp are opaque and rice is cooked.

Plate and sprinkle each serving with green onions.