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🍽️ Vegetable and Shrimp Skillet with Rice

700 kcal · 30 min · 4 servings

Ingredients

• 16 shrimp
• 400 ml vegetable broth
• 200 g rice
• 1 onion
• 1 clove of garlic
• 1 chili pepper
• 2 stalks celery
• 2 bell peppers
• 2 tbsp parsley
• 4 tbsp oil
• 1 large can tomatoes
• 1 tbsp tomato paste
• 1 pinch ground cloves
• salt
• pepper (from the mill)
• Tabasco
• 16 shrimp

Instructions

1. 1. Put the rice and broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Cover the pot with a lid.
4. 4. Reduce the heat to the lowest setting.
5. 5. Let the rice cook for about 30 to 40 minutes.
6. 6. Peel the onion.
7. 7. Peel the garlic clove.
8. 8. Chop the onion finely.
9. 9. Chop the garlic finely.
10. 10. Wash the vegetables under running water.
11. 11. Cut the chili pepper lengthwise.
12. 12. Remove the seeds from the chili.
13. 13. Cut the chili into thin strips.
14. 14. Wash the celery.
15. 15. Slice the celery into thin rounds.
16. 16. Wash the pepper.
17. 17. Halve the pepper.
18. 18. Remove the seeds from the pepper.
19. 19. Remove the white inner membranes of the pepper.
20. 20. Dice the pepper.
21. 21. Heat 2 tablespoons of oil in a pan.
22. 22. Sauté the onion and garlic in the hot oil.
23. 23. Cook the onions and garlic until they are translucent.
24. 24. Add the chili strips to the pan.
25. 25. Add the celery slices to the pan.
26. 26. Add the pepper cubes to the pan.
27. 27. Fry the vegetables while stirring.
28. 28. Cook the vegetables for 3 to 4 minutes.
29. 29. Add the tomatoes to the pan.
30. 30. Stir in the tomato paste.
31. 31. Season the dish with ground cloves.
32. 32. Season the dish with pepper.
33. 33. Add a few drops of Tabasco sauce.
34. 34. Season the dish with salt.
35. 35. Let the vegetables simmer for about 10 minutes.
36. 36. Adjust the seasoning of the sauce with salt and spices.
37. 37. Heat the remaining olive oil in a separate pan.
38. 38. Fry the shrimp in the hot oil.
39. 39. Add the fried shrimp to the vegetables.
40. 40. Drain the cooked rice.
41. 41. Place the rice on a serving plate.
42. 42. Top the rice with the vegetables and shrimp.
43. 43. Serve the dish immediately.

Nutrition per serving

• kcal: 700
• Protein: 82 g · Fett/Fat: 17 g · Carbs: 53 g