Shrimp and Vegetable Skewers
The shrimp-vegetable skewers can be wonderfully varied to suit your taste – try it yourself!
Ingredients
- 16 pre-cooked shrimp tails (or scampi)
- 8 mushrooms
- 8 Cherry tomatoes
- 8 corn kernels (from a can)
- 10 garlic cloves
- 8 green pitted olives
- paprika powder
- 2 tbsp butter
- 200 g basmati rice
- 1 Carrot
- Salt
- freshly ground pepper
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- A pinch of saffron strands
- 8 wooden skewers
Instructions
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1.
Wash the rice under running water in a sieve.
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2.
Wash, peel and cut the carrot into thin sticks. Heat a pot and sprinkle some paprika powder. Add the carrot sticks and the rice. Stir for 5 minutes to steam. Season with pepper and salt, add 400 ml water. Add lemon juice and zest, sprinkle saffron, bring to a boil and let simmer for about 20 minutes on low heat until liquid is absorbed.
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3.
Clean the mushrooms and trim their stems. Wash the tomatoes and remove the stem ends. Drain the corn and pat dry. Peel the garlic cloves.
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4.
On each wooden skewer thread one mushroom, one corn kernel, one garlic clove, one cherry tomato, one olive and two shrimp. Place the skewers in two pans on the stove. Sprinkle paprika powder over them and add butter. Chop the remaining garlic and scatter it over the skewers. Fry the skewers for 5 minutes on each side and keep warm in a 70°C oven.
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5.
Serve the shrimp-vegetable skewers with rice.
