shrimp dukkah over fennel-onion basmati rice


Print PrintShare with Friends

Servs: 4   Prep:   Cook:

A great dish from Australia combining the diverse flavors of India, Egypt and Asia. The recipe is featured in Jim Shirley's (family friend) "Good Grits" cookbook.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
Change Serving Size
  • add   The Shrimp
  • add   32 jumbo shrimp deveined and butterflied
  • add   1/2 cup pistachios
  • add   1/2 cup cashews
  • add   1/2 cup black sesame seeds
  • add   1/2 cup pine nuts
  • add   1/2 cup pecans
  • add   2 teaspoons kosher salt
  • add   2 teaspoons white pepper
  • add   2 tablespoons ground cumin
  • add   1 tablespoon ground coriander
  • add   1/2 cup extra virgin olive oil
  • add   1 lime, quartered
  • add   The Rice
  • add   2 cups Basmati rice
  • add   1/2 cup extra virgin olive oil
  • add   3 tablespoons minced garlic
  • add   4 cups chicken stock
  • add   1 poblano pepper, diced
  • add   1 tablespoon ground ginger
  • add   1 teaspoon kosher salt
  • add   2 teaspoons white pepper
  • add   1 sweet onion, sliced (Vidalia, if possible)
  • add   1 fennel bulb, sliced


  1. Preheat oven to 350 degrees. On the stovetop, heat the 1/2 cup olive oil in a skillet. Add the Basmati rice and saute till golden brown, about 8 minutes. Add garlic and saute for 1 more minute. Stir in everything but the fennel and onion. Transfer to baking dish and put in oven. Cook for about 30 minutes, stirring at the halfway mark.
  2. While the rice is cooking, fire up the grill. Grill the onions and fennel just until they show a little color. Remove from grill. Dice. Add to the rice dish in the oven, and cook about 5 minutes more.
  3. To make the Dukkah, grind nuts, seeds, spices, salt and pepper in a food processor. Dip the shrimp in oil, coat with dukkah mixture, and grill for about 4 minutes,, or until tails curl into a C.
  4. Pop your favorite bottle of white wine. Serve the rice with the shrimp on top. Squeeze lime over all.

ChefsugNote From The Chef

nonnyj 02:10, 30 Sep 2007

It is actually possible to cook this in the oven if you don't have a grill. Just grill the onion and fennel in a skillet on top of stove. Broil the shrimp in top rack of oven - low broil.

Tell your friends about nonnyj »


Recipe Reviews 1 reviews


Dishes to enjoy recipe with...

Other Recipes You Might Like!