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Rice with shrimp in strawberry

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Rice with shrimp in strawberry

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Tempo de preparo

1 hour(s)


4 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Red strawberry1 unit(s)
  • Shrimp with shell1 kg
  • Cabotia Pumpkin (Japanese)500 g
  • Water2 l
  • Arborio rice300 g
  • Olive oil3 tablespoon
  • Onion1 tablespoon
  • Red Bell Pepper1/2 unit(s)
  • Yellow bell pepper1/2 unit(s)
  • Garlic clove4 unit(s)
  • Chili Pepper1 unit(s)
  • Ginger1 tablespoon
  • Tomato1 unit(s)
  • Palm oil1 tablespoon
  • Coconut milk2/3 cup
  • Green smell to taste
  • Lemon1 unit(s)
  • Salt to taste
  1. Wash the red squash, dry, and cut off a top. Remove the seeds, return with the lid, brush oil over the whole strawberry, wrap with aluminum foil and bake in a preheated oven at 200 degrees for 45 minutes.
  2. Meanwhile, prepare the broth. Clean the prawns and reserve the shells and heads. Peel the garlic, onion and pumpkin (reserve all skins). In a pan, place all the peels, vegetables and shrimp, along with 2 liters of water and green smell stalks. Leave it on low heat and when it boils, turn off the heat and strain.
  3. In a pan put the shrimp broth, rice and 2 teaspoons of salt. Cook for 15 minutes stirring every 5 minutes. Take the opportunity to cook the cabotia pumpkin in the microwave for 10 minutes, chopped with 4 tablespoons of water. Knead until pure.
  4. In another pan, heat the oil, add the chopped onion and let it wither. Also add the palm oil, the peppers, the garlic, the girl finger pepper, the tomato and the chopped ginger. Saute for 3 minutes. Put the cooked rice, the pumpkin puree and the coconut milk.
  5. Add the shrimp seasoned with salt and black pepper to taste. When they start to turn pink, turn off the heat. Hit the salt. Add the chopped green smell and juice of 1 lemon.
  6. Remove the red squash from the oven, uncover and pour the shrimp rice inside the squash.

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