so happy when enjoying this rice with this beautiful colour of combination..
I also prepared a simple salad like this- cucumber, onion and lettuce, drizzle with olive oil and balsamic vinegar
the grilled shrimps were so juicy and have nice buttery and garlicky aroma..
after my son watched the America's First Master chef Junior , he started has interest on cooking, see he was helping me to grill the shrimps, ^_^
Grill shrimps with butter and garlic, Basmati Rice with Pomegranate Seeds and Pine nuts牛油蒜烤虾, 红石榴松子印度香米饭*serves 4-5 pax
16 large prawns, shelled and deveined, tails left on½ onion, chopped4 clove garlic, chopped1tbsp fresh lime juices1tbsp chopped corianders1/2tsp sea saltPepper
Butter, at room temperatureSatay skewers, wet with water
- In a mixing bowl, mix prawns, onion, garlic and lime juices, season with salt and pepper and set aside for 15mins.
- Thread the shrimp onto skewers. Place on the grill pan, rub the butter all over the shrimps, grill the shrimps over moderate heat, until just cooked.
Basmati Rice With Pomegranate Seeds
2 and 1/2cup Basmati rice, wash and rinse5 cups water1tbsp olive oil1tsp saltGarnishingChopped corianders1/2 cup fresh pomegranate seeds50g pine nuts, roasted
- Add rice, water, olive oil and salt in a rice cooker, mix well. Cook the rice.
- Once rice is done (I also sprinkled with little saffron), fluff with a fork, then transfer to a serving plate, sprinkle chopped corianders, fresh pomegranate seeds and roasted pine nuts.Recipe source: shrimps recipe was inspired by a food magazine , recipe by Sonia a.k.a Nasi Lemak Lover
This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)