Collaborative - 15 min - Asian or South American - Fish/Seafood
with courgette, bell pepper and rice
Allergenen:
Schaaldieren
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
75 gram
Basmatirijst
80 gram
Garnalen
(Bevat: Schaaldieren)
½ stuk(s)
Rode ui
½ stuk(s)
Courgette
½ stuk(s)
Paprika
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
⅓ zakje(s)
Gedroogde oregano
½ stuk(s)
Knoflookteen
¼ stuk(s)
Rode peper
2 gram
Knoflook-kruidenmix
½ zakje(s)
Peruaanse kruidenmix
Zelf toevoegen
175 ml
Water voor de rijst
½ ml
Olijfolie
2 el
Extra vierge olijfolie
¾ el
Rodewijnazijn
naar smaak
Peper en zout
Benodigdheden
•Pan met deksel
•Large Frying Pan
•Knoflookpers
•Kleine kom
Instructies
1
- Boil the water in a pot or saucepan (see pantry for amount) and cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand until serving, still covered.
- Meanwhile, dice the courgette and cut the bell pepper into strips.
- Cut the onion into half rings.
2
- Heat a drizzle of olive oil in a large frying pan and fry the vegetables for 4 - 5 minutes.
- Add the shrimp, along with Peruvian spice mix and the garlic and herb seasoning, to the frying pan and fry for an additional 3 minutes. Season with salt and pepper.
3
- Meanwhile, finely chop the fresh parsley. Crush or mince the garlic (see Tip) and finely chop the red chili pepper.
- In a small bowl, combine the chopped parsley, garlic, dried oregano, red wine vinegar, and extra virgin olive oil. Stir well and season with salt and pepper.
Tip: If you don't like raw garlic, fry it with the vegetables and shrimp instead.
4
- Serve the rice on plates and the vegetables and shrimp next to it.
- Drizzle over the chimichurri-style sauce.
