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🍽️ Shrimp on Vegetable Rice

493 kcal · 30 min · 4 servings

Ingredients

• Shrimp 600 g
• Onions, yellow 2 pcs
• Garlic cloves 1 pcs
• Pepper, yellow 600 g
• Vine tomatoes 600 g
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Pepper, sweet 0.5 tsp
• White wine, dry 100 ml
• Vegetable broth 400 ml
• Rice, parboiled 250 g
• Oranges 1 pcs
• Parsley, fresh 30 g

Instructions

1. 1. The shrimp should ideally be thawed gently in the refrigerator overnight. Halve and peel the onion and garlic, then dice finely. Wash the pepper, remove the seeds, and cut into large pieces. Wash the tomatoes as well, cut out the core in a wedge shape, and dice.
2. 2. Heat oil in a pan over medium heat and sauté the onion and pepper for about 3 minutes. Then add the garlic and tomatoes, cook for approx. 1–2 minutes, and season with salt, pepper, and paprika powder. Then pour in the wine and bring to a boil.
3. 3. Add the rice, top up with 250 ml broth, and cook covered for about 15 minutes. Stir occasionally and add more broth if necessary.
4. 4. In the meantime, rinse the shrimp, drain, pat dry, and season with salt and pepper. Peel the orange and slice thinly.
5. 5. Taste the vegetable rice. Arrange the shrimp on top, garnish with the orange slices, and warm covered over low heat for about 3–5 minutes. Wash the parsley, shake off excess water, remove coarse stems, and chop roughly. Sprinkle the shrimp and rice with it. Enjoy your meal!

Nutrition per serving

• kcal: 493
• Protein: 32 g · Fett/Fat: 12 g · Carbs: 70 g