Shrimp with Vegetable Rice

Ingredients

• 250 g long grain rice
• 1.5 kg shrimp (whole and raw)
• 2 cloves garlic
• 2 tbsp lemon juice
• 1 tsp curry powder
• 1 tsp paprika (sweet)
• 2 tbsp chili sauce (sweet-spicy)
• Salt
• Pepper
• 1 onion
• 2 Spring Onions
• 1 tbsp Tomato Paste
• 400 g diced tomatoes (canned)
• 300 g frozen peas
• Cayenne pepper

Instructions

1. 1.

   Cook the rice according to package instructions. Preheat oven to 240°C with fan and top heating.

2. 2.

   Cut a slit along the back of each shrimp to remove the dark vein, then rinse thoroughly and pat dry. Peel and finely chop the garlic. Mix lemon juice, 4 tbsp oil, curry, paprika, chili sauce, salt, and pepper; combine well with the shrimp. Spread the seasoned shrimp on a baking tray lined with parchment paper and bake in the oven for about 15 minutes, turning occasionally.

3. 3.

   Peel and dice the onion. Wash, trim, and slice the spring onions into rings. Heat remaining oil in a pan and sauté the onions and spring onions. Add tomato paste, cook briefly, then add tomatoes and peas. Simmer for about 5 minutes. Stir in the drained rice and season with salt, paprika, and cayenne pepper to taste.

4. 4.

   Plate the shrimp over the rice and garnish with parsley and lemon slices as desired.