Cooktoria, Tania Sheff
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15-20 medium-sized raw shrimp, peeled and deveined (about 1 lb)
1.5 cups white rice
1 large red bell pepper
2 medium-sized zucchinis
2 cloves garlic
1 tablespoon soy sauce
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
(Optional) 1 teaspoon cumin
½ teaspoon ground turmeric
5 twigs of parsley
Cook the rice according to the package but cook it 1-2 minutes less than the packaging says. Once mostly cooked, take off the heat and set to the side.
Dice the onion and garlic into very small pieces
In a large pan, add the oil, onion, and garlic. Turn on medium heat and let simmer for about 5 minutes
Cut the bell pepper into small bite-sized strips and cut the zucchinis into semicircle pieces that are about 1 cm thick.
Add the zucchinis and bell peppers to the pan and cook on medium heat for about 5 minutes, or until they are slightly softened. Stir occasionally to prevent sticking.
Add the shrimp to the pan and cook everything about 6 minutes longer, flipping the shrimp after about 3 minutes.
Add the rice, spices, soy sauce, salt, and pepper to the pan. On low heat, stir everything around for about 3 minutes to finish cooking everything together.
Chop the parsley into very small pieces.
Take off the heat, add the parsley, and enjoy!
Storage Indications: You can store the rice in a tupperware and microwave it to reheat.