Shrimp Pepper Rice

Ingredients

• 300 g long‑grain rice
• Salt
• 3 bell peppers (green, yellow, red)
• 2 stalks celery
• 1 onion
• 2 Garlic cloves
• 1 piece fresh ginger (~2 cm)
• 350 g shrimp (prepped and peeled except tail segment)
• 2 tbsp plant oil
• 1 tbsp butter
• Salt
• pepper (ground)
• 0.5 untreated lime (juice and zest)

Instructions

1. 1.

   Wash the rice in a sieve under running water, then bring to a boil with double the amount of water and a pinch of salt in a pot; cover and simmer on very low heat for about 20 minutes until cooked.

2. 2.

   Wash, trim, quarter, seed, and remove white membranes from the bell peppers; cut into strips or cubes. Wash, trim, and slice celery thinly. Peel and finely chop onion, garlic, and ginger. Rinse shrimp and drain. In a large pan, sauté shrimp in 1 tbsp hot oil plus butter for about 2 minutes until pink; set aside. Add another tablespoon of oil if needed, then sauté onion, garlic, and ginger until translucent. Add celery and bell peppers and cook for about 2 more minutes. Stir in the cooked rice (drain if necessary) and mix well. Season with salt, pepper, lime zest, and juice. Fold in the shrimp before serving on plates or bowls.

3. 3.

   Serve immediately.