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Heat the oven to 350°F. Wash the rice and soak it in cold water until needed. Wash the shrimp and drain it well. Add the salt and turmeric and mix.
In a food processor, add the zest and juice of 5 limes, the unchopped cilantro, parsley, chives, olive oil, and 1 tsp salt. Pulse to a coarse paste to form a marinade. 2.
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Bake for 20 minutes. When the rice has been in the oven for about 10 minutes, heat some oil in a sauté pan and add the remainder of the ginger paste along with the remaining bay leaf. Sauté for 1 to 2 minutes and add the shrimp. Sauté the shrimp until done (they should be light pink), 2 to 3 minutes. Remove the rice from the oven.
A variant of Indonesian nasi goreng (fried rice) with shrimp. Nilasing na hipon: Philippines: Shrimp marinated in alcohol, coated in batter, and then fried. The name translates to "drunken shrimp", but it is unrelated to the Chinese dish. [18] [19] Okoy: Philippines: Deep fried unshelled shrimp pancakes in a batter made from glutinous rice and ...
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