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rice with shrimp

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Tempo de preparo

1 hour(s)


6 servings


  • Shrimp cleaned, seasoned, with salt, vinegar and black pepper | 500 g
  • Reserve: peel and head for broth |  to taste
  • Cooked rice | 6 cup
  • Squeezed garlic cloves | 2 unit(s)
  • Olive oil | 1 tablespoon
  • Chopped Tomato | 1 unit(s)
  • Small chopped onion | 1/2 unit(s)
  • Chopped Green Pepper | 1/2 unit(s)
  • Grated small carrot | 1 unit(s)
  • Fresh peas | 2 tablespoon
  • Chopped green parsley | 2 tablespoon
  • Black olive |  to taste
  • Grated Parmesan Cheese | 50 g
  • Cooking broth (I used) | 150 ml
  • To garnish: Shrimp VG | 5 unit(s)
  • Sliced Boiled Egg |  to taste


  1. Preparing the broth: In a pan, cook the peels with 300 ml of water until they change color, turn off the heat, let it cool and strain. Reserve
  2. In a hot pan, put the olive oil, the squeezed garlic and let it brown slightly, add the onion, tomato, pepper, carrot, pea, green smell and olive.
  3. Then put the shrimp broth, mix well and let it cook a little (until it forms a boiled sauce)
  4. Add the shrimp (cleaned and seasoned) and cook in this sauce until it changes color
  5. Put the cooked rice, the grated parmesan, mix, let it cook a little over low heat and turn it off
  6. Season the VG prawns with salt and black pepper.
  7. In a hot frying pan, add the olive oil, sear the prawns on one side (until it changes color) turn to seal on the other side (until it changes color) and decorate
  8. Enjoy!!

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