Pilaf takes its rightful place in the top of your favorite dishes not only for residents of Russia. All over the world they prepare the most unexpected variations of traditional food. Seafood pilaf recipe, for example, is rapidly gaining popularity. 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 a long heat treatment.
Product List
For pilaf in a slow cooker with seafood you will need the following set of ingredients:
- rice - 250 g;
- peeled shrimp - 300 g;
- butter - 25 g;
- carrots - one medium root crop;
- onions - two small onions;
- garlic - four cloves.
And also salt / pepper / ground ginger to taste.
We select the ingredients
There are serious disputes between cooks regarding spices for pilaf with seafood in a slow cooker: someone advises to refrain from eating them at all, someone advises to add only salt and freshly ground pepper. It was possible to reach agreement only in 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, in this recipe, only salt, pepper, garlic and a little ginger (a quarter of a teaspoon) are used.
Not so simple with rice. In most recipes of traditional pilaf, long-grain, friable in cooked form, varieties (jasmine, basmati) are used.
They do not stick to the bottom of the cauldron, do not turn into porridge, if overexposed. But this recipe provides for the use of a multicooker: burning and overexposure is excluded if the device is functional and of high quality. Therefore, ordinary rice is enough: polished round grain is suitable.
And finally, seafood. The rules of cookery determine the terms of heat treatment of seafood: mussels, octopuses and squids are used in fresh, only caught form without cooking. If frozen octopuses and squids are used, they are thawed naturally and blanched in boiling water for a couple of seconds. There are shrimps. Available in any supermarket, freshly frozen shrimp is cooked for several minutes in water, a microwave or in heated oil. Therefore, it is preferable to use shrimp for pilaf.
Nuances of cooking in a multicooker
Pilaf is cooked in a cauldron. Common truth for residents 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, are entitled to the birth of a culinary masterpiece. However, modern realities are such that the convenience and time of the hostess, freed from standing at the stove, is a priority. Therefore, recipes in the multicooker are becoming so popular. Pilaf with seafood is no exception.
To start, the ingredients are prepared. Freshly frozen shrimp are cleaned and washed with cool water. Rice must be substituted under a flowing stream until the starch is completely washed out from the surface: the water should become transparent. Peel and cut vegetables: carrots with small strips, onions thin half rings, garlic - if desired. Fans of spicy garlic taste can add more garlic whole teeth. Or cut into medium slices the indicated amount.
Next, the settings are set. For each device they are different. For example, in the Redmond multicooker, seafood pilaf is cooked in the “Rice cereal” 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 / Heat”. The program itself will inform about the end of cooking.
You can slightly complicate the process of cooking pilaf with seafood in a slow cooker. In the "Frying" mode, sauté onion, garlic and carrots in butter until a characteristic appetizing aroma appears, add shrimps, fry for half a minute. Pour rice, add water to cover the cereal with a margin, since it almost doubles in size. Salt, pepper, add ginger. Then click on the "Pilaf" mode.
Serving the finished dish
Sour citrus fruits are considered ideal shrimp. Therefore, the finished dish is served, decorating with slices of lime and lemon. It is good to sprinkle with fresh herbs of dill, whose delicate aroma will tarnish the taste of shrimp.