Usuba
Rice with Shrimp, Tomatoes and Parsley
A quick dish with crispy rice, tender shrimp, and fresh herbs. The rice is fried until golden brown with hot pepper, then garnished with cherry tomatoes and parsley. Perfect for a light dinner or lunch.
- Total
- 60 min
- Standard serving
- 290 g
Ingredients
Total 5
Instructions
- 1
Step 1
Boil the rice until it reaches a crumbly state without adding salt. Clean the shrimp by pre-treating them with boiling water.
- 2
Step 2
Fry the shrimp with olive oil over high heat for one minute, season well with salt. Add the rice and fry over medium heat for 2–3 minutes.
Cut the chili pepper in half and add to the rice. Keep for no more than one minute if using very hot pepper. Then remove the pepper — the rice should turn golden. Add dry red pepper to taste.
- 3
Step 3
Cut cherry tomatoes in half or into quarters to taste. Finely chop the parsley.
Arrange the rice with shrimp on a plate, sprinkle with parsley and add tomatoes. Serve with a lemon wedge and parsley leaves.
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