Stew of Rice, Vegetables and Shrimp
by Editorial Staff
Vegetable stew with rice and shrimps is prepared with the addition of broccoli and bell pepper.
Servings: 4
Ingredients
- Large shrimps (peeled) – 600 g
- Broccoli (sorted into inflorescences) – 4 cups
- Bulgarian red pepper (chopped) – 1 pc.
- Water – 1.75 cups
- Rice – 1.5 cups
- Peanut butter (fried) – 2 tbsp
- Fresh ginger (chopped) – 1 teaspoon.
- Garlic (chopped) – 3 cloves
- Chicken broth – 0.5 cups
- Soy sauce – 3 tbsp
- Corn starch – 1 teaspoon
- Roasted almonds (chopped) – 0.25 cups
- Green onions (chopped) – 0.25 cups
Directions
- Pour 1.5 cups of water into a saucepan, bring to a boil. Pour rice into boiling water, cover, and cook over low heat until tender. Remove from the stove and rest for 5 minutes. Put the rice on a flat dish or small baking sheet and place it in the freezer.
- In a microwave-safe bowl, combine 1/4 cup water, broccoli, and bell pepper, place in microwave and cook vegetables until semi-soft.
- Heat a large skillet over medium heat, pour 1.5 teaspoons of oil, add garlic and ginger, cook, stirring occasionally, for about 1 minute.
- Increase the heat under the pan until medium-high, put the shrimps in the pan, fry until pink on all sides, about 4 minutes. Transfer the shrimp to a plate. Remove the rice from the freezer.
- In the same skillet over medium-high heat, heat another 1.5 tbsp of oil, pour the rice into the pan, cook, stirring occasionally, for about 3 minutes. In a bowl, combine the soy sauce, broth, and starch and stir well. Add this mass to rice, put shrimp and broccoli with pepper there, cook, stirring occasionally, for about 1.5 minutes. Sprinkle the finished dish with almonds and green onions. Serve the rice and shrimp vegetable stew immediately.
Bon Appetit!
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