Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Seafood Rice Wiht Shrimp and Squid
- For the rice
- 300 grams Basmati rice
- 1 shallot
- 2 Tbsps Peanut oil
- 2 Tbsps mild Curry powder
- 500 milliliters Vegetable broth
- salt
- also
- 250 grams small, kitchen-ready Squid
- Bell pepper (per 1 small yellow, green and red)
- 1 garlic clove
- 4 Tbsps Peanut oil
- 1 Red chili pepper
- 200 grams raw, peeled Shrimp tail
- ½ tsp ground cilantro
- salt
- freshly ground peppers
- 1 Tbsp scallions
Heat the oil in a skillet. Peel shallots, chop finely and saute until translucent. Stir in the curry and rice and sauté until coated. Add half of the vegetable broth. When the liquid hasbeen absorbed, add the remaining broth season with salt, cover and cook 12-15 minutes.
Cut the squid into 1 cm (approximately 1/2-inch) thick rings. Rinse peppers, cut in half, remove seeds and the white ribs and cut into diamonds of about 1.5 cm (approximately 3/4-inch) length. Rinse chile, halve lengthwise, remove the seeds and white ribs and finely chop. Peel garlic and chop finely.
Preheat the oven to 180°C (approximately 350°F). Heat the oil in a pan, add the garlic, peppers, chile and salt and saute 3 minutes. Add the squid to the pan, and cook 5 minutes. Add the shrimp to the pan and season with coriander, salt and pepper. Add the rice, transfer to a baking pan and bake 15 minutes or until the squid is tender. Serve sprinkled with chives.