Vegetable Rice with Salmon and Prawns

Summary

Prep Time	35 mins
Cook Time	20 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

For the prawns:

265 g kin prawns, frozen, thawed
1 lemon (s)
2 clove (s) garlic, possibly one less
15 g sesame oil or rapeseed oil

Also:

Instructions

First let the shrimp thaw completely in a colander in the refrigerator. Before starting the preparation of the rice dish, the prawns are first prepared: peel off the skin, but leave the tail intact and devein the prawns if necessary. The latter does not apply to ready-to-cook prawns. Cut the lemon into slices and halve them again. Peel 1 to 2 cloves of garlic and cut into slices. Mix the garlic together with the sesame oil, the prawns and the lemons well in a bowl, set aside and let marinate.
Cook the basmati rice. Meanwhile, cut the mushrooms into slices, dice the red and yellow peppers, as well as the zucchini and onion, and the remaining garlic. If necessary, remove the skin from the salmon fillet and cut the salmon into bite-sized cubes.
Melt the margarine in a large non-stick pan, then add the onions, garlic, paprika and zucchini to the pan and fry well until everything has turned a bit of color. Add the mushroom slices and fry them. Season with salt, lemon pepper, ginger powder and a small piece of freshly grated ginger and plenty of curry powder. Everything should be really nice yellow from the curry so that the taste comes through well. Add the cranberries - please don`t leave them out, they give the dish a special whistle - and stir again and again in between. Stir in the soy sauce. If necessary, add a small dash of water so that nothing cakes. When the vegetables are well done, add the salmon fillet and fry together for a few more minutes. Then mix in the finished basmati rice and stir everything well. If necessary, season again with the spices.
About 15 minutes before the end of the cooking time, preheat the oven to 200 ° C top and bottom heat, preferably with the grill function. Spread the shrimp, lemon and garlic mixture side by side on a baking sheet lined with baking paper so that nothing overlaps. When the oven is preheated, slide in the tray and cook the prawns for 7 to 8 minutes until they have turned nice and red, turning once in between. Caution: do not leave the prawns in the oven for too long, otherwise they will dry out.
Finally, mix the prawns into the rice pan without the lemon and garlic slices and serve immediately.
A serving of approx. 365 g contains approx. 380 Kcal.

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