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🍽️ Aromatic Shrimp with Rice and Fresh Parsley

533 kcal · 30 min · 4 servings

Ingredients

• 200 g Basmati rice
• salt
• 600 g raw shrimp (in the shell)
• 1 red bell pepper
• 1 red chili pepper
• 2 garlic cloves
• 2 tbsp ghee (or clarified butter)
• 8 saffron threads
• 1 tsp turmeric
• 1 tsp garam masala (Indian spice mix)
• 3 tbsp lemon juice
• 250 ml coconut milk
• pepper
• 4 sprigs parsley
• 4 lemon wedges (for garnish)

Instructions

1. 1. Cook the basmati rice in salted water for 15 to 18 minutes until al dente. Follow the instructions on the package.
2. 2. Wash the shrimp thoroughly and let them drain well.
3. 3. Remove the seeds and core from the bell pepper.
4. 4. Wash the bell pepper and cut it into thin strips.
5. 5. Halve the chili pepper lengthwise and remove the seeds.
6. 6. Wash the chili pepper and cut it into thin strips.
7. 7. Peel the garlic.
8. 8. Slice the garlic into thin rounds.
9. 9. Heat the ghee (clarified butter) in a large pan.
10. 10. Sear the shrimp over high heat for 2 minutes.
11. 11. Add the garlic slices, chili strips, saffron threads, turmeric, and garam masala to the pan.
12. 12. Deglaze the pan with lemon juice and coconut milk.
13. 13. Add the bell pepper strips to the pan.
14. 14. Simmer everything covered over low heat for 5 minutes.
15. 15. Season the mixture to taste with salt, pepper, and a little lemon juice.
16. 16. Wash the parsley and shake it dry.
17. 17. Pluck the parsley leaves from the stems.
18. 18. Serve the shrimp together with the rice and parsley leaves.
19. 19. Garnish the dish with lemon wedges.

Nutrition per serving

• kcal: 533
• Protein: 35 g · Fett/Fat: 24 g · Carbs: 44 g