Rubyan (Shrimp Abu Dhabi)


1 lb. large shrimp or prawns (about 12)
Salt to taste
1/2 cup all-purpose flour
2 Tbs. butter or margarine
2 Tbs. olive oil
1 large onion, chopped
2 garlic cloves, minced
2 Tbs. chopped cilantro
Juice of 1 lime (3 Tbs.)
Cilantro sprigs for garnish
2 cups rice, rinsed
4 cups water

Clean and de-vein shrimp or prawns, removing shells but leaving shells on tails intact.

Sprinkle shrimp or prawns with salt. Roll lightly in flour, shaking off excess.

Melt butter or margarine with olive oil in a large skillet. Add onion and garlic. Sauté until onion is tender.

Add shrimp or prawns and chopped cilantro. Sauté until shrimp or prawns are golden, about 7 minutes. Set aside and keep warm.

To same butter add rice, then stir-fry for 1 minute then add water and bring to boil. Cover, and cook over medium/low heat for 20 minutes. Turn heat off, then stir and re-cover. Allow to cook in own steam for another 30 minutes. Place on a platter and spread the remaining whole shrimp evenly over top. Sprinkle with lime juice. Garnish with cilantro sprigs Serve hot.