One Pot Shrimp Sayadieh

One of the famous fish dishes in the Lebanese cuisine is the sayadieh. The base of this recipe is rice and fish. And the name of the recipe “sayadieh” came from the word “sayad” which means fisherman in Arabic. In this traditional recipe the rice is cooked with some fragrant Lebanese spices and caramelized onion and fish. Usually served with some fried Arabic bread and some nuts for garnish.

The original recipe use frying as the way of cooking the fish and have a lot of steps that I can’t get my head around it when I am in a hurry and cooking and preparing several lunches for the whole week .

So, I had to come up with my own recipe. a healthier and easier version and to make it more interesting I tried it out with something slightly different than fish.

I proudly present for you my delicious ONE POT Shrimp sayadieh.

It is easy

It is quick

It has the simplest ingredients

It Is healthy

It is so fragrant

It is so delicious

It is a one pot recipe

It is a less than 10 ingredients kind of recipes

It is less than 30 minutes kind of recipes

So, what are you waiting for? let’s get started!!

For more seafood and shrimp delicious recipe ideas chick this link!

And don’t forget to snap a picture and tag me on my IG when you try it out, I would love to see your cooking! #annacookingconcept

5 from 1 vote

One Pot Shrimp Sayadieh

A delicious dish with few ingredients in one pot but big flavors. My own take on the Lebanese traditional sayadieh. Made with shrimp, rice and onion. a quick healthy and very easy recipe that you can wipe in no time.

Servings 4 servings

Ingredients

• 2 cups brown basmati rice washed soaked for 15 minutes and drained ^{(see notes)}
• 4 cups fish broth ^{see notes}
• 1 tbsp grapeseed oil ^{see notes}
• 1 tbsp 20g butter, organic grass-fed option if possible
• 2 big onion cut into wings
• 1 kg shrimps peeled and deveined
• Salt to taste
• Lemon juice

Sayadieh spices mixture:

• ½ tbsp cumin powder
• ½ tbsp sweet pepper
• ½ tbsp cinnamon powder
• ½ tbsp 7 spices
• ½ tsp caraway powder ^{see notes}

Instructions

• STEP 01: start by mixing all the spices together in a small glass bowl. Clean and drain your shrimp well and add 2 tbsp of the spice mixture to the shrimp and toss till all the shrimps are covered with spices.
• STEP 02: preheat the oil on medium-high heat in a deep skillet. Add the shrimps to the pan in one layer don’t over crowd the pan, you can cook them in batches. Cook the shrimp for 3 minutes than turn them to the other side and cook for other 2 minutes. After you cooked all the shrimp set aside and keep the skillet don’t wash it.
• STEP 03: in the same skillet we cooked the shrimp in, add the butter and the onions wings and mix it all together so the onion absorbs all those shrimps residue in the bottom of the skillet. Add 1 tsp salt and ½ tbsp of the spices mixture and Cook the onions on medium-high heat stirring occasionally till tender and fully caramelized for around 10-15 minutes .
• STEP 04: remove 2 tbsp of the caramelized onions for garnish and keep the remaining in the skillet. Add the washed and drained rice to the pan and mix it well with the onions. Fry the rice with the onions for 2 minutes stirring occasionally.
• STEP 05: add the fish broth to the skillet with the remaining spice mixture and mix, taste and adjust the salt to your taste. Bring the mixture to boil and lower the heat. Simmer for 15 minutes covered so the rice cook. After the 15 minutes turn off the heat and let the rice rest for 5 min covered before removing the cover and releasing the remaining steam.
• STEP 06: after the 5 min, remove the cover of the skillet squeeze some fresh lemon juice of one lemon and fluff the rice with a fork. Top it with the shrimps back to the pan and garnish with the onions and some lemon slice. Enjoy!

Notes

Rice: you can use any kind of rice you like instead of the brown basmati. you can use normal white basmati rice or long grain rice.
Fish broth: you can find ready made fish broth in the grocery store or you can do your own at home whenever you are preparing some fish. I usually always have some in hand stored in the freezer, but if you cannot find or do the broth you can use any vegetable broth of your liking or even water.
Oil: you can use any neutral vegetable oil of your liking instead of the grapeseed oil. I just use this type because it has a higher burning degree which make it a healthier choice.
Caraway powder: known also in some region under the name of meridian fennel or Persian cumin, it is used in famous traditional dishes in Lebanon such as moughrabiye (مغربية) and meghle (مغلي) caraway is a very unique spice with an earthy slightly bitter flavor that is very similar to a combination of anise, fennel, and coriander flavors.
But if you cannot find it or never heard of it you totally skip it, it add a original taste to this recipe but I tried this recipe without it and it is still a very delicious recipe.
Meal prep: you can cook this recipe for your meal prep. Let it cool and store in the fridge for up to 4 days.

Author: annacookingconcept

Course: lunch, Main Course, seafood

Cuisine: lebanese, Mediterranean

Keyword: easy, healthy, lebanese, lunch, mediterranean, onepot, quick, seafood, shrimp