Shrimp and Vegetable Rice

Ingredients

• 1 kg shrimp (prawns)
• 3 bell peppers (one of each color)
• 1 carrot
• 1 onion
• 5 garlic cloves
• 1/2 cup corn
• 1/2 cup peas
• 1 tsp fish seasoning
• 1 tsp ground black pepper
• 1 tsp yellow coloring (or turmeric)
• 1 tsp dried coriander
• 1 tsp paprika
• Salt to taste
• 1 1/2 cups washed rice
• 4 tsp oil
• Sauce:
• 1 tomato
• 1 hot chili pepper
• 6 tbsp olive oil
• 6 tbsp vinegar
• A pinch of ground black pepper
• Sauce method:
• In a blender, combine all sauce ingredients and blend until completely smooth.
• Rice with Chickpeas and Vegetables from Mona as well — click the link
• For more shrimp serving ideas, see Shrimp Cupcakes with Avocado

Method

1. Rinse and drain the rice, then mix in half of the spice mix and set aside.
2. Wash the shrimp thoroughly with salt and vinegar.
3. In a pot, add water and boil the shrimp for 10 minutes, then drain.
   Timers: 10 min
4. Heat oil in a pan and briefly sauté the shrimp with one tablespoon of the spice mix after combining them.
5. When cooked, set the shrimp aside.
6. Wash the vegetables and cut them into very small pieces.
7. Put a little oil in a pot, then add the onion and garlic and sauté until softened.
8. Add the remaining vegetables with the rest of the mixed spices and cook until the vegetables are tender.
9. When tender, add the rice and stir briefly, then add water.
10. When the water boils, reduce the heat, add the shrimp, stir, lower the heat and cover the pot.
11. Leave on low heat until the rice is cooked.
12. Transfer the shrimp and vegetable rice to a serving dish and serve with the sauce.
13. Serve chilled alongside the shrimp and vegetable rice or with any pilaf.