Recipe & Picture Credit:
Fatima A Latif
Bismillah hir Rahman nir Raheem
1 cup basmati or tastic rice
In a pot, bring water to boil. Wash rice and add to water. Add 2-3 teaspoons Robertson’s spice for rice, ¼ teaspoon tumeric, ½ teaspoon lemon pepper. Boil till done and drain. Steam with a spoon of butter.
Stir fry shrimps and colored peppers with 1 tablespoon butter, ½ teaspoon lemon pepper, sprinkling of Aromat (a South African Spice), ¼ teaspoon red chilli powder, ¼ teaspoon crushed garlic.
Add shrimps to rice. Serve with sriracha mayo. Enjoy.