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🍽️ Tomato Rice with Shrimp

465 kcal · 30 min · 4 servings

Ingredients

• 6 spring onions
• 2 tbsp rapeseed oil
• 250 g long-grain rice
• 500 ml vegetable broth
• 1 red bell pepper
• 20 g ginger (1 piece)
• 1 garlic clove
• 1 chili pepper
• 15 g butter (1 tbsp)
• 400 g shrimp (ready for cooking)
• 40 g tomato paste (2 tbsp)
• 2 tbsp soy sauce
• salt
• pepper
• 1 lime
• 2 sprigs coriander

Instructions

1. 1. Wash the spring onions and trim the ends. Dice them into small pieces.
2. 2. Heat the oil in a large pot.
3. 3. Add the rice to the pot and sauté it over medium heat for 3 to 4 minutes.
4. 4. Add the diced spring onions and sauté them briefly.
5. 5. Deglaze the rice with the broth.
6. 6. Let the rice cook over low heat with the lid closed for about 20 minutes.
7. 7. Wash the bell pepper, halve it, and remove the seeds and core.
8. 8. Cut the bell pepper into thin strips.
9. 9. Peel the ginger and the garlic.
10. 10. Finely chop the ginger and the garlic.
11. 11. Wash the chili pepper, halve it, and remove the seeds and core.
12. 12. Dice the chili pepper into small pieces.
13. 13. Heat the butter in a pot.
14. 14. Sauté the bell pepper strips, ginger, garlic, and chili over medium heat until translucent.
15. 15. Add the shrimp and fry them for 2 to 3 minutes.
16. 16. Stir the tomato paste into the rice.
17. 17. Mix the fried mixture with the rice.
18. 18. Season the dish with soy sauce, salt, and pepper.
19. 19. Wash the lime under hot water and pat it dry.
20. 20. Cut the lime into wedges.
21. 21. Wash the cilantro and shake it dry.
22. 22. Chop the cilantro leaves.
23. 23. Divide the rice among four plates.
24. 24. Garnish the dish with the lime wedges and cilantro.

Nutrition per serving

• kcal: 465
• Protein: 25 g · Fett/Fat: 14 g · Carbs: 59 g