Rice pan with shrimp and peanuts

Ingredients for 2 servings:

• ½ cup long grain rice, approx. 140 g
• 1 cup of water
• 1 pinch(s) of salt and pepper
• 1 m.-sized onion(s)
• 1 bell pepper(s), red and yellow
• 1 tsp sambal oelek or 1 small chili pepper
• 1 small jar of mushrooms, approx. 170 g or 250 g fresh
• 250 g shrimp(s), shelled, deveined
• 1 tbsp peanuts, chopped
• 1 tsp peanut oil
• 125 ml vegetable stock
• 1 tsp peanut butter
• ½ tsp curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring the water to a boil and add a little salt. Add the rice and simmer on the lowest heat for 12-15 minutes. Peel and dice the onion. Clean, deseed, and dice the bell peppers. Drain the mushrooms, grate the fresh mushrooms, and slice or quarter them. Rinse the shrimp. Briefly roast the peanuts in a large pan without fat until lightly browned. Remove and set aside. Heat the oil in the pan over medium heat and fry the shrimp for 3-5 minutes until golden brown, remove and set aside. Add the diced onion to the pan and fry briefly. Add the bell peppers and mushrooms and fry for about 5 minutes. Deglaze with the stock and stir in the peanut butter. Add the shrimp, rice, and peanuts. Bring everything to a boil briefly. Season with salt, pepper, and curry powder and serve. I haven’t tried it yet, but I imagine it would be delicious if you added some curry paste and/or coconut milk.