Tomato Rice with Shrimp

Ingredients

• 6 Spring Onions
• 2 tbsp Rapeseed oil
• 250 g long grain rice
• 500 ml vegetable broth
• 1 red bell pepper
• 20 g ginger (1 piece)
• 1 Garlic clove
• 1 chili pepper
• 15 g Butter (1 tbsp)
• 400 g shrimp (pre‑cooked)
• 40 g Tomato paste (2 tbsp)
• 2 tbsp Soy sauce
• Salt
• Pepper
• 1 Lime
• 2 stalks coriander

Instructions

1. 1.

   Wash, trim and finely dice the spring onions. Heat oil in a large pot. Sauté the rice over medium heat for 3–4 minutes. Add the spring onions and sauté briefly. Deglaze with broth and simmer covered on low heat for about 20 minutes.

2. 2.

   Meanwhile wash, halve and clean the bell pepper; slice into fine strips. Peel and finely mince the ginger and garlic. Wash, halve, deseed and dice the chili pepper.

3. 3.

   Heat butter in a pot. Sauté the pepper strips, ginger, garlic and chili over medium heat until translucent. Add the shrimp and cook for 2–3 minutes. Stir in the tomato paste with the rice. Season with soy sauce, salt and pepper.

4. 4.

   Wash the lime, pat dry and cut into wedges. Wash coriander, shake off excess water and chop the leaves. Serve the rice on four plates and garnish with lime wedges and coriander.

5. 5.