Shrimp tails on zucchini and tomato vegetables with jasmine rice

Ingredients for 2 servings:

• 150 g rice (jasmine)
• 300 g water
• 260 g shrimp tails, large
• 260 g zucchini
• 20 cocktail tomatoes
• 200 g cream
• 1 garlic clove(s)
• Rosemary, some needles
• e.g. salt and pepper
• some butter, for frying
• Sauce thickener, light

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Remove the prawn tails from the package and thaw. Then pat dry. Wash the jasmine rice and drain well. Sauté in a little oil, add water, and add a little salt. Continue cooking over low heat, stirring frequently, until all the water is absorbed. Remove from the heat and let the rice swell until it has finished cooking. In the meantime, wash the zucchini and quarter or halve it, depending on its size. Core and slice if desired. Halve the cherry tomatoes and finely chop the rosemary. Sauté the zucchini in a saucepan with a little butter, add the cream, and cook until al dente. Thicken with a little light sauce thickener, add the cherry tomatoes and rosemary, and season with salt and pepper. Slowly fry the prawns with chopped garlic in a pan with butter and season with salt. Press the cooked rice into a greased dish and turn it out into the center of the plate. Arrange the vegetables around the rice and garnish with the prawn tails.