Tomatoey Shrimp & Rice
I dreamed up this recipe last night mainly because I had some leftover tomatoes and onions, and thought they would add a delicious injection of life into plain rice. I added the shrimps for some lean protein, and plus, they were a cinch to cook. Wrap it all up in a toasted soft taco, and you’ve got a marvelous dinner packet. I also had some leftover guacamole, which added an extra hit of colour and flavour. You can find my guacamole recipe here.
What you’ll need (serves 2):
For the shrimps:
- 250g of shrimp (depends really on how much you want to eat)
- 1 tbls tomato puree
- 1/4 tsp chili powder
- 1 clove of minced garlic
- 1 tsp of oil
- salt and pepper to taste
- 1 tsp of sugar
For the rice:
- 1/2 cup rice (I use Thai rice)
- 2 tbls tomato puree
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp garlic salt
- half a red onion (diced)
- 1 tomato (deseeded and diced)
First things first, get the rice started as it’ll take the most time. After washing, combine the rice with equal amount of water (1/2 cup) in a rice cooker, and mix in the tomato puree, cumin, chili powder, and garlic salt. If you don’t have a rice cooker, do the exact same in a pot over the stovetop and bring the rice to a boil. Then, turn the heat to low and allow to simmer for 20 minutes.
After the rice has been cooking for around 10 minutes, dump the diced onions in and mix well. While the rice cooks, wash the shrimp. The best way to get bouncy, tender shrimps (I hate the rubbery stuff!) is to sprinkle a generous amount of salt on the raw shrimp, mix well, and then wash under cold running water until there is no more foam left on the shrimp.
When the rice is almost done, heat 1 tsp of oil in a pan and saute the minced garlic until fragrant (be careful as they burn fast!). Add the shrimp, tomato puree, chili powder, sugar, salt & pepper and saute for around 3 minutes, or until the shrimp turns a pretty pink colour.
Right before serving, fold the diced tomato into the rice. Voila, fold into soft tacos and enjoy!