Gulf Shrimp Machboos with Jasmine Rice

Sweet Gulf shrimp and caramelized tomatoes coat Diamond Castle Jasmine grains for a luxurious seafood machboos.

The rice steams in shrimp shell stock, absorbing chile, dried limes, and saffron so every bite tastes like the coast.

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Why it shines

  • Diamond Castle Jasmine stays plush yet defined after steaming.
  • Homemade shrimp stock builds depth and natural sweetness.
  • Finished with blistered cherry tomatoes and chili oil.

Servings

Serves 4 as a main course.

Timing

Total time: 60 minutes including stock preparation.

Best occasion

Perfect for Friday family lunches or seafood tasting flights.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 2 cups Diamond Castle Jasmine rice, rinsed
  • 500 g Gulf shrimp, cleaned (reserve shells)
  • 1 onion and 1 tomato, diced
  • 2 tbsp tomato paste
  • 2 dried limes, cracked
  • 1 tsp baharat plus pinch saffron
  • 3 cups shrimp stock made from the shells
  • Fresh cilantro, fried chilies, and blistered cherry tomatoes to finish

Method

  1. Simmer the shrimp shells with saffron and 4 cups water for 20 minutes to make stock.
  2. Sauté the onion and tomato in oil until jammy, then add tomato paste and baharat.
  3. Pour in the shrimp stock and dried limes; simmer for 5 minutes.
  4. Stir in the rice, cook until nearly tender, then nestle the seasoned shrimp on top.
  5. Cover, steam for 10 minutes, and finish with herbs, fried chilies, and blistered tomatoes.

Season the shrimp separately with smoked paprika so they stay snappy when steamed.

— Diamond Castle Culinary Team
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