So finally 2018 is here. All those food orgies are finally over. Time to go back to some healthier dishes and start losing all thos extra holiday season pounds. To start right off let’s get our proteins ups and some easy-to-digest energy for the gym. So check out this Shrimps’n’rice.
What you need (for 8 mini cakes)
- 2 dents garlic
- 4 spoons olive oil
- 1 tomato
- 1 cup rice (risotto type rice)
- 12 shrimps
- 4 cups seafood stock
- 1 sachet saffron
How you do it
In a pan heat up the oil. Peel and chop the garlic. Roast the garlic for a while. Chop the tomato and add it together with thr rice. Keep cooking for 2-3 minutes. Cover the rice with the fish stock (usually fish stock is already salted. In case you need more this is the time to do so).
When the stock starts boiling mix in the saffron and lower the temperature. Keep cooking at a low temperature for aprox. 15 minutes. Add the shrimps and cook for 5 more minutes.
Serve and enjoy
The Chef Cat 