Shrimp in a Creamy Tomato Sauce

Informations supplémentaires

35 min. | 502 kcal | easy | Family | Printable version

1. Setup Finely chop the spinach and parsley. Cut the tomato into small cubes. Chop the onion and garlic. Cut the broth cube in 2.

2. Cook the rice Heat a drizzle of oil in a pan over medium high heat. Add half of the onion and spinach and cook 2-3 minutes. Add the rice and mix well. Add half of the broth cube and 1.5 ^2P | 2 ^3P cups of water and bring to a boil. Cover and cook over low heat 10-12 minutes until the rice is cooked.

3. Sear the shrimp Drain and peel the shrimp and season with salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the shrimp for 1-2 minutes then remove from the pan.

4. Make the sauce Add the remaining onion, tomato, garlic and spices to the pan. Cook 3-4 minutes. Add the tomato paste and mix well. Add the remaining broth cube and 3/4 ^2P | 1 ^3P cup of water to the pan. Bring to a boil and simmer 3-4 minutes over medium heat.

5. Add the cream Add the cream and mix well. Return the shrimp to the pan and cook for 2-3 minutes. Adjust salt and pepper to taste.

6. Plate your dish Serve the shrimp and sauce with the spinach rice. Garnish with parsley. Bon appétit!

250gShrimps

140gBasmati Rice

2unitGarlic Clove(s)

1unitYellow Onion(s)

1unitVegetable Broth Cube(s)

1unitTomato(es)

8gSpice Mix (smoked paprika,onion powder)

80mlCream 18%

0.5unitFresh Italian Parsley

30mlTomato Paste

40gBaby Spinach

What you need pan, strainer, pot, tongs

502 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 73g

24%

fat 11g

17%

cholesterol 188mg

63%

fiber 5g

20%

protein 26g

saturated 6g

30%

sodium 1471mg

61%

sugar 7g

trans 0g