Shrimp Sayadiyah

Ingredients

• 11.5 kg shrimp(1500g)
• 21 kg basmati rice (long grain)(1000g)
• 3500 g onions(500g)
• 4150 g olive oil(150g)
• 530 g butter(30g)
• 62 tablespoon flour(16g)
• 71 lemon(60g)
• 80.5 cup fresh coriander(8g)
• 91 teaspoon fennel(2g)
• 101 teaspoon dried coriander(2g)
• 111 teaspoon cumin(2g)
• 120.5 teaspoon white pepper(1g)
• 130.5 teaspoon black pepper(1g)
• 141 teaspoon garlic powder(3g)
• 151 teaspoon onion powder(3g)
• 161 teaspoon turmeric(3g)
• 171 teaspoon paprika(3g)
• 181 loomi (dried black lime)(10g)

Instructions

1. 1Peel the shrimp and keep the shells and heads aside.
2. 2Slice the onions and sauté in olive oil until soft and lightly browned.
3. 3Add the shrimp to the onions, cover with water, add the shells and spices, and cook to make a rich broth.
4. 4In another pot, sauté onions and garlic, add the soaked and washed rice, then add the broth and simmer until the rice is cooked.
5. 5For the sauce: lightly sauté the seasoned shrimp with garlic, then remove.
6. 6In the same pan, add butter and flour to make a roux, then add broth, lemon juice, and chopped coriander, and simmer until the sauce thickens and becomes creamy.
7. 7Serve the shrimp with rice and pour the creamy sauce on top.