Garlic scampi with carrot and spring onion rice
easy
25 mins
25 mins
Ingredients
- 100 g Carrots
- 100 g Spring onions
- 1 Onion
- 1 TABLESPOON Oil
- 50 g Basmati rice (Himalayan Basmati mixture)
- 8 ready-to-cook, pre-cooked scampi (approx. 10 g each)
- 1-2 Garlic cloves
- 100 ml Vegetable broth (instant)
- 2-3 TABLESPOONS Lemon juice
- 2 TABLESPOONS Whipped cream
- 1 TEASPOON sauce thickener
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Dill and lemon wedge
Directions
- 1
Clean, wash and slice the carrots. Clean, wash and slice spring onions. Peel and finely chop the onion. Heat half of the oil in a small pot. Fry onion, half of the spring onions and carrots in it, add rice and deglaze with 125 ml water.
- 2
Bring to the boil, cover and cook over low heat for 8-10 minutes. In the meantime, wash the scampi with cold water and dab dry with kitchen paper. Peel garlic and chop finely. Heat the remaining oil in a frying pan and add the scampi. Fry over medium heat for 2-3 minutes while turning. Add the garlic just before the end of the frying time. Remove the scampi from the pan and keep warm. Add stock, lemon juice and cream. Bring to the boil, stir in sauce thickener and bring to the boil again. Season to taste with salt, pepper and sugar.
- 3
Remove the scampi from the pan and keep warm. Add stock, lemon juice and cream. Bring to the boil, stir in sauce thickener and bring to the boil again. Season to taste with salt, pepper and sugar. Arrange vegetable rice, scampi and sauce on a plate. Sprinkle with the rest of the spring onions. Serve garnished with dill and lemon wedges
Nutrition Facts
490 kcal
60 g
19 g
23 g
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