Marabyan (Kuwaiti Shrimp and Rice)
Local name: مربيان
In short: Plump shrimp seared and set over fragrant rice that is cooked in a stock of shrimp shells, tomato, turmeric and dried lime. It takes about 1 h 15 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Marabyan is the Kuwaiti way with shrimp and rice, a coastal favorite. The rice cooks in a quick stock made from the shrimp shells, along with onions, tomato and spices, so it tastes of the sea even before the shrimp go on top. Dried lime adds a gentle sourness. Serve it with lemon wedges and a spoonful of daqqus.
Instructions
- Peel the shrimp, saving the shells, and remove the dark vein along the back. Toss the shrimp with the turmeric and salt and chill them.
- Heat 1 tbsp oil in a saucepan and fry the shells for 3 minutes until pink and fragrant. Add the water, simmer for 15 minutes, then strain. You need about 700 ml (3 cups) of stock.
- Heat 3 tbsp oil in a wide heavy pot. Cook the onions for 10 minutes until golden. Add the garlic, tomatoes and tomato paste and cook for 5 minutes until jammy.
- Stir in the turmeric, cumin, coriander, cardamom and chili for 30 seconds. Add the rice and stir for 1 minute to coat the grains.
- Pour in the hot shrimp stock. Add the dried limes and salt, bring to a boil, then cover and cook on the lowest heat for 15 minutes without lifting the lid.
- While the rice cooks, heat 1 tbsp oil in a large skillet over high heat. Sear the shrimp in 2 batches, about 1 1/2 minutes per side, until pink, curled and opaque.
- Rest the rice, covered, for 5 minutes, then fluff it. Spread it on a platter and arrange the shrimp on top.
- Scatter with cilantro and serve with lemon wedges and daqqus.
Tips
- Do not overcook the shrimp. They keep cooking in the heat of the rice, so take them off the heat as soon as they curl into a loose C shape.
- No shell-on shrimp? Use peeled shrimp and replace the shell stock with fish stock or water with a pinch of salt. The flavor will be milder.
Questions and answers
Can I use frozen shrimp for marabyan?
Yes. Thaw them overnight in the fridge, pat them dry and cook them the same way. Frozen shrimp in the shell still make a good stock.
What is the difference between marabyan and machboos?
Both cook rice in a spiced broth. Marabyan uses a stock made from shrimp shells and finishes with quickly seared shrimp, so it cooks faster than a meat machboos.
Can I make marabyan spicier?
Add a chopped fresh chili with the onions or serve it with extra daqqus. The rice already has a pinch of chili powder for gentle heat.
How long does it take to make Marabyan (Kuwaiti Shrimp and Rice)?
About 1 h 15 min in total: 30 min of preparation and 45 min of cooking.
How many calories are in Marabyan (Kuwaiti Shrimp and Rice)?
About 410 kcal per serving, with 22 g of protein, 60 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 60 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
