Shrimp Rice Pan
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 2 red peppers
- 2-3 TABLESPOONS Oil
- 250 g Long grain rice
- 1 glass (400 ml) Asia Fund
- 7-10 Tbsp and 100 ml white wine (instead of 1/2 clear broth)
- 1 little box Saffron
- 1 collar Spring onions
- 1 Garlic clove
- 8-12 Shrimps (approx. 30 g each; with shell; without head)
- 7-10 Tbsp salt, white pepper
- 1/2-1 collar Chives
- 7-10 Tbsp Lime
Directions
- 1
Clean, wash and chop the peppers. Possibly cut out some pieces with a cookie cutter, e.g. animals. Heat 1 tablespoon of oil. Brown the paprika and rice. Add stock, wine and 100 ml water, bring to the boil. Stir in saffron. Cover and cook for about 20 minutes.
- 2
Clean, wash and cut the spring onions into rings. After about 10 minutes cooking time add to the rice and cook
- 3
Peel and chop the garlic. Remove the shrimps from their shells, leaving the tail end on if necessary. Cut into the back and remove the black gut. Wash the prawns, dab dry. Heat 1-2 tablespoons of oil. Fry the prawns and garlic for 2-3 minutes
- 4
Season to taste rice. Arrange prawns on top. Cut the chives into small rolls and sprinkle over them. Garnish with lime if desired.
Nutrition Facts
KCAL
370 kcal
370 kcal
CARBS
58 g
58 g
FATS
7 g
7 g
PROTEINS
16 g
16 g
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