PREPARATION:
In a large bowl combine shrimp, gingerroot, coriander, five-spice powder, paprika, cumin, and turmeric.
Cover and let stand while preparing rice. In a large saucepan heat butter and oil until butter is melted.
Add onion, garlic, and chopped chile pepper. Sauté until onion is tender, about 5 minutes, then add rice.
Add chicken broth. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until rice is almost done.
Stir in shrimp mixture. Return to boiling; reduce heat.
Cook, covered, about 5 minutes more or until shrimp turn pink and rice is tender.
Arrange rice on serving platter, garnished with green onions and cilantro, if desired.
Makes 4 servings.