Ingredients
- 300 grams shrimp cleaned
- 300 grams penne pasta
- 1 tablespoon Cajun seasoning
- 2 garlic cloves
- 1 tablespoon butter
- 1 cup Baladna Cooking Cream
- 1 half cup pasta water
- Salt and pepper
How it's made!
- Season shrimp
- Toss shrimp with Cajun seasoning and a little salt.
- Cook shrimp
- Heat butter in a pan. Add shrimp and cook 2 minutes per side. Remove and set aside.
- Make sauce
- In the same pan add garlic. Stir for 30 seconds. Add Baladna Cooking Cream and pasta water and bring to a gentle simmer.
- Add pasta
- Boil penne until al dente, then add to the sauce. Toss to coat.
- Finish
- Return shrimp to the pan and mix gently. Serve hot.
- Tips
- Add a squeeze of lemon for brightness.
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.