Garlic Shrimp with Leccino Olives & Lemon
over fragrant rice with parsley & vegetables
This recipe is inspired by paella, a Valencian rice dish. Did you know that paella is traditionally cooked over a fire made using logs from the wood of an orange tree?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
1 piece
Onion
½ piece
Bell pepper
½ piece
Carrot
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
1 teaspoon
Ground paprika
1 teaspoon
Ground turmeric
⅓ sachet(s)
Dried thyme
½ teaspoon
Smoked paprika
75 g
Quick-cook brown rice
½
Tomato paste
15 g
Leccino olives
80 g
Shrimp
(Contains: Schaaldieren)
¼ piece
Lemon
Not included in your delivery
½ tablespoon
Olive oil
185 milliliters
Low sodium vegetable stock
185 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic.
Cut the bell pepper into strips and slice the carrot into crescents. Finely chop the parsley.
Heat a light drizzle of olive oil in a wok or deep frying pan over medium-low heat. Fry the onion with half of the garlic for 2 minutes, then add the bell pepper, carrot, paprika, turmeric, thyme and smoked paprika. Mix well and fry for 4 - 6 minutes.
Add the rice, stock, tomato pasta and the water (see pantry for amount). Bring to the boil, then cover with the lid and allow to cook gently for 10 minutes (see Tip). Season to taste with salt and pepper, then remove the lid and allow to rest for 5 minutes.
Tip: add an extra splash of water or stock as necessary if it seems too dry.
Meanwhile, finely chop the olives and cut the lemon into wedges. Pat the shrimp dry with kitchen paper. Shortly before serving, heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the shrimp with the rest of the garlic for 3 - 4 minutes, turning regularly. Season to taste with salt and pepper.
Serve the rice on plates and top with the shrimp. Garnish with the olives and the parsley. Serve with the lemon wedges alongside.
Did you know… shrimp may be low in calories, but they are rich in protein and calcium.
