Informations supplémentaires
35 min.
|
502 kcal
|
easy
|
|
Printable version
1. Setup
Finely chop the spinach and parsley. Cut the tomato into small cubes. Chop the onion and garlic. Cut the broth cube in 2.
2. Cook the rice
Heat a drizzle of oil in a pan over medium high heat. Add half of the onion and spinach and cook 2-3 minutes. Add the rice and mix well. Add half of the broth cube and 1.5 2P | 2 3P cups of water and bring to a boil. Cover and cook over low heat 10-12 minutes until the rice is cooked.
3. Sear the shrimp
Drain and peel the shrimp and season with salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the shrimp for 1-2 minutes then remove from the pan.
4. Make the sauce
Add the remaining onion, tomato, garlic and spices to the pan. Cook 3-4 minutes. Add the tomato paste and mix well. Add the remaining broth cube and 3/4 2P | 1 3P cup of water to the pan. Bring to a boil and simmer 3-4 minutes over medium heat.
5. Add the cream
Add the cream and mix well. Return the shrimp to the pan and cook for 2-3 minutes. Adjust salt and pepper to taste.
6. Plate your dish
Serve the shrimp and sauce with the spinach rice. Garnish with parsley. Bon appétit!
250gShrimps
140gBasmati Rice
2unitGarlic Clove(s)
1unitYellow Onion(s)
1unitVegetable Broth Cube(s)
1unitTomato(es)
8gSpice Mix (smoked paprika,onion powder)
80mlCream 18%
0.5unitFresh Italian Parsley
30mlTomato Paste
40gBaby Spinach
What you need
pan, strainer, pot, tongs
502 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
11g
17%
cholesterol
188mg
63%
fiber
5g
20%
protein
26g
saturated
6g
30%
sodium
1471mg
61%
sugar
7g
trans
0g