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Ingredients
Ingredients
For the shrimps
For the shrimps
450 g shrimp, pre-boiled
2 tbsp low sodium soy sauce
1 tsp minced garlic or garlic paste
For the rice
For the rice
1 eggplant, finely cubed
1/2 zucchini, finely cubed
1 onion, diced
5 cloves garlic, minced
125 g spinach, washed
400 ml chicken stock + more depending on rice
1 tsp thyme
1 tsp oregano
a pinch of ground cumin
150 g basmati rice
30 g hard cheese, grated (optional)
salt to taste
For serving
For serving
fresh lime or lemon slices (optional)
fresh herbs (optional)
Method
Method
Heat a deep pan with a little olive oil and cook the shrimp with soy sauce and garlic for a few minutes to coat, set aside.
Cook the eggplant and zucchini on the same pan with a little olive oil, set aside.
Ideally, sautee the onion and garlic on a hot pan before blending it together with spinach, stock and spices or, if you are short on time, just blend them all together.
Transfer the spinach stock back to the pan and add the rice, cook on low to medium heat with a lid until it has absorbed most of the liquid, then add in the vegetables and incorporate well.
Add some more stock if needed and cook until rice is tender, then integrate the hard cheese and take off the heat.
Serve with cooked shrimp, top with fresh herbs and a slice of fresh lime or lemon.
Time: 25 - 30 min
Servings: 4
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