Rice with Shrimp

Rice with butternut squash in coconut sauce with roasted shrimp is a dish that allowed Anki Alt to enter the kitchen.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 2

Ingredients

  • 1 spoon Oil, plant, coconut

  • 0.25 piece Onion, raw

  • pieces Pumpkin, raw

  • 2 piece Carrot, fresh

  • 1 teaspoon Ginger, fresh

  • kg Garlic, fresh

  • 400 ml Coconut milk

  • pieces Spices, curry powder

  • 1 piece Chili peppers, red chili, fresh

  • 200 g Fish, shrimp

  • 2 spoons Oil, olive

  • pieces Salt, table

  • 100 g Rice, white, long grain

Steps

  1. Carefully clean and wash the vegetables. Cut the squash into small cubes and the carrot into slices. Finely chop the chili and garlic. Chop the onion.

  2. Heat coconut oil in a pan and sauté the onion. Add the squash and carrot, and lightly sauté the ingredients. Then add ginger and garlic, and continue to sauté until the garlic becomes fragrant. Pour in the coconut milk, sprinkle with curry, and cook the sauce. Salt at the very end and add the chili.

  3. Rinse the rice and cook it in salted water for 12 minutes.

  4. Clean, wash, and roast the shrimp in olive oil.

  5. First, serve the cooked rice on plates. Add the sauce and roasted shrimp, garnish with parsley, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 114.44 kcal
  • Fat: 7.1 g
    • Saturated Fat: 2.22 g
  • Carbohydrates: 4.66 g
    • Sugars: 1.55 g
  • Protein: 5.99 g
  • Fiber: 0.44 g