Quick recipe for multicooker seafood pilaf

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pilaf takes its rightful place in the top favorite dishes not only of the inhabitants of Russia. Around the world, the most unexpected variations of traditional food are being prepared. Rapidly gaining popularity, for example, a recipe for seafood pilaf. In a slow cooker, cooking does not require the skills of a chef. And it will take a little time, because seafood does not need long-term heat treatment.

List of used products

For pilaf in a slow cooker with seafood, you will need the following set of ingredients:

• rice - 250g;
• peeled shrimp - 300 g;
• butter - 25g;
• carrot - one medium root vegetable;
• onion - two small onions;
• garlic - four cloves.

As well as s alt/pepper/ground ginger to taste.

Selecting ingredients

Someoneadvises to refrain from using them in general, someone advises to add only s alt and freshly ground pepper. It was possible to reach agreement on only one thing: traditional seasonings are not appropriate here, since spicy herbs, cumin and coriander will simply kill the delicious, but delicate aroma of seafood. Therefore, only s alt, pepper, garlic and a little ginger (a quarter of a teaspoon) are used in this recipe.

Not everything is so simple with rice. Most traditional pilaf recipes use long-grain, friable cooked varieties (jasmine, basmati).

They do not stick to the bottom of the cauldron, do not turn into porridge if overexposed. But this recipe involves the use of a slow cooker: burning and overexposure is excluded if the device is functional and of high quality. Therefore, ordinary rice is enough: polished round-grain will do.

And finally, seafood. Cooking rules define the terms of heat treatment of seafood: mussels, octopuses and squids are used fresh, only caught without cooking. In the case of using frozen octopus and squid, they are thawed naturally and blanched in boiling water for a couple of seconds. The shrimp remain. Available at any supermarket, fresh-frozen shrimp are cooked in water, microwave or hot oil for a few minutes. Therefore, it is preferable to use shrimp for pilaf.

The nuances of cooking in a slow cooker

Plov is cooked in a cauldron. A common truth forresidents of the post-Soviet space, accustomed to the idea that this dish has Uzbek roots. Only a real smoked cast-iron or, at worst, a wok have the right to give birth to a culinary masterpiece. However, modern realities are such that the priority is the convenience and time of the hostess, freed from standing at the stove. Therefore, recipes for cooking in a slow cooker are becoming so popular. Seafood pilaf is no exception.

First, prepare the ingredients. Freshly frozen shrimp are cleaned and washed with cool water. Rice must be placed under a flowing stream until the starch is completely washed out from the surface: the water should become clear. Peel and cut vegetables: carrots into small strips, onions into thin half rings, garlic - if desired. For lovers of a spicy garlic taste, you can add more garlic with whole cloves. Or cut into medium pieces as indicated.

Next, the settings are set. They are different for each device. For example, in the Redmond slow cooker, seafood pilaf is cooked in the “Rice-groats” mode for forty minutes. Most models have a special "Pilaf" mode. It is enough to select it in the menu, set the time on the timer and press "Start / heating". The program itself will notify you of the end of cooking.

You can slightly complicate the process of cooking pilaf with seafood in a slow cooker. In the “Frying” mode, sauté onions, garlic and carrots in butter until a characteristic appetizing aroma appears, add shrimp, fry for half a minute. Pour rice, pour water to cover the cereal with a margin, becauseit almost doubles in size. S alt, pepper, add ginger. Then click on the "Pilaf" mode.

Serving the finished dish

Sour citrus fruits are considered an ideal neighborhood for shrimp. Therefore, the finished dish is served, decorating with lime and lemon slices. Sprinkle well with fresh dill, whose delicate aroma will set off the taste of shrimp.