Ingredients for 4:
4 cups Basmati Rice (Indian rice) 1 zucchini
diced 1 carrot, diced 1 onion tender
Belchite Black Olives to taste 6 or 8
cooked shrimp 1 small can sweetcorn
Cook the basmati rice for 10 minutes, taking into account that for every cup of rice have to add 1 part water. When cooked remove from heat and set aside.
In a pot bring to boil water with a little salt the diced carrots and diced zucchini. When are "al dente" put in ice water from losing its color, drain and set aside.
Chop the onion very thin and Belchite black olives and mix with sweet corn and half also chopped cooked shrimp to taste.
Mix everything with rice, carrots and zucchini. Book.
For the sauce Ingredients:
- Olive oil
La Almunia - Curry powder
-
Salt - Vinegar
In a mortar, crush the heads of the cooked shrimp. Add 6 tablespoons of oil and continue pounding La Almunia. Transfer this mixture Chinese and to this mixture add a pinch of salt, vinegar and curry chorradita to everyone's taste and set aside.
Presentation Prepare a pan with the rice mixture and garnish with reserved whole shrimp that we had.
Add the vinaigrette over which we have prepared the taste of each guest and ... ..
enjoying success is guaranteed with this simple recipe to surprise everyone
Greetings to everyone from the kitchen
Yomeloguiso
4 cups Basmati Rice (Indian rice) 1 zucchini
diced 1 carrot, diced 1 onion tender
Belchite Black Olives to taste 6 or 8
cooked shrimp 1 small can sweetcorn
Cook the basmati rice for 10 minutes, taking into account that for every cup of rice have to add 1 part water. When cooked remove from heat and set aside.
In a pot bring to boil water with a little salt the diced carrots and diced zucchini. When are "al dente" put in ice water from losing its color, drain and set aside.
Chop the onion very thin and Belchite black olives and mix with sweet corn and half also chopped cooked shrimp to taste.
Mix everything with rice, carrots and zucchini. Book.
For the sauce Ingredients:
- Olive oil
La Almunia - Curry powder
-
Salt - Vinegar
In a mortar, crush the heads of the cooked shrimp. Add 6 tablespoons of oil and continue pounding La Almunia. Transfer this mixture Chinese and to this mixture add a pinch of salt, vinegar and curry chorradita to everyone's taste and set aside.
Presentation Prepare a pan with the rice mixture and garnish with reserved whole shrimp that we had.
Add the vinaigrette over which we have prepared the taste of each guest and ... ..
enjoying success is guaranteed with this simple recipe to surprise everyone
Greetings to everyone from the kitchen
Yomeloguiso
