Shrimp skewers with spring onions

Name: Shrimp skewers with spring onions
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 6-8 frozen shrimps (approx. 120 g; without head and shell); 2 TABLESPOONS Tomato Ketchup; 1 tablespoon (20 g) clotted cream; 7-10 Tbsp salt, pepper; 1 collar Spring onions; 40 g Parboiled Reis; 1/2 Organic Lemon; 1/2 tsp (3 g) Oil; 2-3 stem(s) Parsley; 2 wooden skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

6-8 frozen shrimps (approx. 120 g; without head and shell)
2 TABLESPOONS Tomato Ketchup
1 tablespoon (20 g) clotted cream
7-10 Tbsp salt, pepper
1 collar Spring onions
40 g Parboiled Reis
1/2 Organic Lemon
1/2 tsp (3 g) Oil
2-3 stem(s) Parsley
2 wooden skewers

Directions

1
Defrost the prawns. Mix ketchup and sour cream, season to taste. Clean, wash and halve the spring onions
2
Put rice in 100 ml of boiling salted water. Cover and let it swell at low heat for about 20 minutes
3
If necessary, cut the shrimps in the back and remove the dark gut. Rinse shrimps and pat dry. Wash the lemon and cut into thin slices. Halve the lemon slices and put them on skewers with the prawns
4
Heat the oil in a coated pan. Fry the skewers for about 2 minutes on each side. Season with salt and pepper and remove. Fry spring onions in hot frying fat for 2-3 minutes. Add 1-2 tbsp. water if necessary. Season with salt and pepper. Arrange everything. Wash parsley, chop finely and sprinkle over the rice