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Turkish Shrimp Pilaf is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

Run by Chris and Sharon Nakos, is designed to provide the food and restaurant industry with a direct way to showcase their establishments for maximum exposure.


4 tablespoons olive oil
1 onion, finely chopped
2 large red bell peppers, seeded and finely chopped
2 garlic cloves, finely chopped
1 1/2 cups(12 ounces) raw brown rice
1 teaspoon ground allspice
1teaspoon ground cumin
2 teaspoons dried mint or basil
8 ounces cooked peeled shrimp
3 tablespoons currants
sea salt and ground black pepper
2 tablespoons lemon juice
1/4 cup freshly chopped parsley

  • Heat oil in large nonstick pan. Sauté onion, peppers and garlic over low heat for 5 min, or until soft/translusant.
  • Add the rice, spices and mint or basil. Stir over med heat for 2 - 3 minutes, then add enough water to cover the rice. Bring to a boil, lower the heat and simmer, uncovered for 10 min. until rice is tender.
  • Add the shrimp, currants and a little salt and pepper to taste. Cook for about 4 minutes more until the shrimp are heated through, then add lemon juice and chopped parsley. Serve warm or cold

Pre-prepare a salad to add as garnish to serve alongside of plate.

Serves 6