Moroccan rice pot with prawns

Name: Moroccan rice pot with prawns
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g frozen raw shrimps (approx. 20 g each; without head, in shell); 250 g Cabanossi-Wurst; 2 Onions; 2 Garlic cloves; 1/2 (approx. 600 g) Head pointed cabbage; 1 Organic Lemon; 6 Stem(s) Peppermint; 100 g Long grain rice; 50 g Sultanas; 1 jar (0.1 g) Saffron threads; 1 knife tip Allspice; 2 knife tips cinnamon; 1 TABLESPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g frozen raw shrimps (approx. 20 g each; without head, in shell)
250 g Cabanossi-Wurst
2 Onions
2 Garlic cloves
1/2 (approx. 600 g) Head pointed cabbage
1 Organic Lemon
6 Stem(s) Peppermint
100 g Long grain rice
50 g Sultanas
1 jar (0.1 g) Saffron threads
1 knife tip Allspice
2 knife tips cinnamon
1 TABLESPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost shrimps at room temperature. Cut the sausage into slices. Peel onions and garlic. Cut onions into strips. Chop garlic. Clean, wash and halve the pointed cabbage and cut it into large cubes from the stalk.
2
Wash lemon hot, grate dry and cut into slices. Wash mint, shake dry, pluck leaves from the stalks and chop coarsely, except for a little to garnish. Peel the prawns, remove the intestines. Wash prawns
3
Put the rice, sultanas and prepared ingredients into a large pot (approx. 2.5 litres capacity) and add approx. 1 1/2 litres of water. Season with saffron, pimento, cinnamon and broth. Bring to the boil and simmer in a closed pot for about 20 minutes. Stir in between. Season to taste with salt and pepper