Fried rice and shrimp with lemon
Fried rice and shrimp with lemon
4 portions
Ingredients
- 30 ml (2 tbsp) of olive oil
- 24 medium shimps (size 31/40) raw and peeled
- 1 onion diced
- 15 ml (1 tbsp) of chopped garlic
- 1 container 227g white mushrooms, thinly sliced
- 1 carrot, diced
- 125 ml (1/2) of white wine
- 250 ml (1 cup) of CEDAR basmati rice
- 375 ml (1 1/2 cup) of fish stock
- 1 lemon cut into half-slices
- Salt and pepper for taste
- 30 ml (2 tbsp) of fresh chopped parsley
- 15 ml (1 tbsp) of fresh chopped dill
Preparation
- In a skillet, heat the oil over medium heat. Brown the shrimps for 1 to 2 minutes per side. Set aside on a plate.
- In th same skillet, cook the onion, garlic, mushrooms and carrot for 2 to 3 minutes.
- Pour in the white wine and reduce by half
- Add the rice, fish stock and lemon then bring to a boil. Season with salt and pepper. Cover and simmer for 12 to 15 minutes, stirring occasionally until the liquid is completely absorbed
- Add the shrimps and herbs. Stir and cook for 5 minutes
