OMAN: Shrimp Mishkak Kebabs and Omani Rice

The marinade on this shrimp kebab is insane. So, so good! Will be on repeat again and again once I get through the world!

Shrimp Mishkak Kebabs

1½ pounds large shrimp (16/20)

4 fresh tamarinds or 1½ tablespoons tamarind paste or concentrate

4 dried pasilla negro or guajillo chilis or 1 teaspoon red pepper flakes

2 cloves garlic

2 limes

2 tablespoons canola or vegetable oil

1. Peel and devein the shrimp.

2. If using fresh tamarind, remove the shells and string outer core, then soak the fruit in a glass of hot water. While the fruit soaks, remove stems from the chiles and mince the garlic.

3. Zest and squeeze the lime into a small blender. If using fresh tamarind, drain the hot water, then place as much pulp as you can separate from the seeds into the blender. If using the paste, or concentrate, add that to the blender. Add in the chiles or red pepper flakes, minced garlic, and oil. Purée until smooth. If the mixture is too thick, add a teaspoon or two of water until it blends easily.

4. Place the shrimp in a large bowl and pour the remaining marinade over them. Stir gently so that all of the shrimp are coated in marinade. Cover and marinate in the refrigerator for at least 30 minutes and no more than 3 hours.

5. Prepare a medium-high grill. Thread the shrimp on the skewers from tail end to head end, straightening as you go, so the shrimp are threaded parallel to the skewers. Grill for 1 to 2 minutes per side, until the shrimp are opaque and pink.

Omani Rice

1½ cups basmati rice

2 tablespoons ghee or butter

1 small yellow onion

large pinch saffron threads

2 tablespoons milk

4 cardamom pods

1 cinnamon stick

3 whole cloves

1 bay leaf

2½ chicken stock

1 teaspoons salt

2 tablespoons dried bayberries and/or raisins, optional

2 tablespoons sliced almonds or cashews, optional

1. Rinse the rice under cold water until it runs clear, then soak in water for 15 minute.s Drain well.

2. Cut the onion into a small dice. Melt the ghee or butter in a pot with a lid over medium heat. Add the onion and cook until just turning translucent, about 5 minutes

3. While the onion cooks, put the saffron into a small dipping bowl, crusing it with your fingers. Pour the mil over top.

4. Add the cardamom pods, cinnamon stick, cloves, and bay leaf to the pot with the onions. Stir for 1 minute until fragrant. Add the drained rice to the pot and stir to coat in the ghee and spices for a minute. Pour in the chicken stock and add 1 teaspoons salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes.

5. Drizzle the bloomed saffron milk over the top, sprinkle with the raisins and/or nuts if using. Fluff with a fork before serving.

#mishkak #grilledshrimp #omanirice #oman #cookingtheglobe #familydinner

FUN FACTS:

• Oman has an expatriate population of nearly two million people, comprising more than 40% of the country’s total population of nearly five million..

• One of the country's top-selling beverages is Mountain Dew, which locals humorously refer to as "Omani alcohol."

• Oman fought in the shortest war in recorded history. On August 27, 1896, the Anglo-Zanzibar War fought between Oman and Britain lasted less than 40 minutes. The Brits won.