Shrimp Jambalaya
An exquisite, one-pot, very filling dish of rice prepared in tomatoes with the addition of peppers and celery, served with juicy steamed shrimp.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1 g ground black pepper
- 150 g yellow pepepr
- 10 g coriander leaves
- 4 g hot paprika powder
- 200 g arborio rice
- 4 g sweet paprika
- 1 g chili flakes
- 300 g vegetable stock - CVR
- 100 g Onion, raw
- 12 g garlic
- 9 g salt
- 200 g Pepper, red
- 150 g celery
- 120 g Oil, rapeseed
- 300 g canned tomatoes (sliced)
- 300 g tiger prawns
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 300 grams of cleaned, washed, and dried shrimp and add 50 grams of rapeseed oil, 1/2 teaspoon of salt, 1/2 teaspoon of chili flakes. Mix thoroughly and set aside.
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