Caribbean shrimp rice

Ingredients for 4 servings:

• 500 g king prawns – tails, peeled
• 250g basmati
• 500 g leek
• 1 bell pepper(s), yellow or green
• 2 m.-sized onion(s)
• 200 g white cabbage
• 200 g herb butter
• 150 ml beef broth, from instant powder or cubes
• 3 tsp cayenne pepper, ground
• n. B. Salt, coarse from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Shrimp tails in fried vegetable rice

Cook the rice. If the shrimp tails are frozen, thaw according to the package instructions and pat dry with kitchen paper. Slice the leeks, cut the bell peppers into bite-sized pieces, roughly dice the onions, and strip the cabbage. Melt one-third of the herb butter in a wok (a deep stainless steel pan will do in a pinch), fry the shrimp tails in the herb butter over high heat; remove and set aside. Sauté the onions in the remaining herb butter (adding more if necessary) until golden brown, add the remaining vegetables, and fry for a few minutes over medium heat. Add more herb butter if desired. Add the rice, continue frying, stirring frequently, and mix well. If necessary, add the rest of the herb butter. Before adding the rice and vegetables, pour in the beef broth, add the shrimp, and reduce the broth over high heat. Don’t be too timid with salt and cayenne pepper; it should taste spicy. Stir frequently. You can save calories by reducing the amount of herb butter. Instead, sprinkle in the appropriate amount of granulated garlic.