Garlic Shrimp Bowl

Name: Garlic Shrimp Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Shrimps (fresh or frozen; without head and shell); 1 Baby pineapple; 2 red peppers; 2 red onions; 4 Garlic cloves; 300 g Basmati rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 4-6 Tbsp chili sauce; 4 Stem/s Bubic head basil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

The recipe for this delicious Bowl comes more or less directly from the food truck: fragrant rice with fried pineapple and slightly spicy prawns ... The Hawaiian racer!

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Shrimps (fresh or frozen; without head and shell)
1 Baby pineapple
2 red peppers
2 red onions
4 Garlic cloves
300 g Basmati rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
4-6 Tbsp chili sauce
4 Stem/s Bubic head basil

Directions

1
Defrost the prawns if necessary. Peel the pineapple, quarter it lengthwise and cut into slices. Clean, wash and cut the peppers into strips. Peel onions and cut into rings.
2
Cook the rice in 600 ml salt water according to the instructions on the packet. In the meantime heat 2 tablespoons of oil in a large frying pan. Fry the peppers and onions for about 5 minutes. Slide them to one side in the pan, add the pineapple and fry them for about 2 minutes, turning them over. Season everything with salt and pepper.
3
Heat 2 tablespoons of oil in a second pan. Fry the prawns for 2-3 minutes, then briefly fry the garlic. Season with salt. Add chilli sauce and bring to the boil briefly.
4
Wash basil and shake dry, pluck off leaves. Arrange rice, shrimps, pineapple and peppers in bowls. Sprinkle with basil.
5
This bushy growing variety has smaller leaves, but an intense fragrance and a strong, slightly tart aroma. Use normal basil instead.