Moroccan Shrimp over Rice

I am a big seafood lover but shrimp is a bit of an exception for me; I don't hate it but i don't really love it the way I like fish or oysters...This recipe is one of very few that transform shrimp to something I really enjoy. I prepare it using shrimp that's still in the shell for two reasons; it produces a lot of flavorful juices for the sauce and it's so much fun to get messy with it when it's served. Of course you can take the shells off before cooking if you're serving it to guests.

Ingredients:

20 jumbo shrimps

2 minced garlic cloves

3 tbsp chopped cilantro

1 tbsp butter

salt/pepper

1/2 teaspoon cumin

1/2 teaspoon paprika

1 tbsp olive oil

Saffron

4 to 5 tbsp water

Rice (according to preference)

Directions:

Cook the rice in some salted water until soft and let it drain. Save on the side

In a sauteing pan add shrimp and all ingredients (except for rice) and cook on a low heat until shrimp is cooked. Don't forget to add the water in the beginning of the cooking process and if more is needed add a little at a time, the goal is to have cooked shrimp and enough sauce left for the rice.

Remove the cooked shrimp from the pan and set aside, add your rice to the pan and mix around until it absorbs all the sauce that is left behind.

Serve Shrimp over rice and enjoy!!