Shrimp And Turmeric Rice Bowl Recipe

About this recipe

A flavorful and gluten-free dinner featuring shrimp, peas, and turmeric-infused rice. This quick and satisfying dish is perfect for solution seekers looking for a wholesome meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Biona Organic Risotto Brown Rice
• - Mantova Extra Virgin Olive Oil Spray
• 80G Africas Finest Dried Shrimp, 80G
• 100 G Jumbo Garlic 100g
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Jalpur Red Chilli Powder Fine

Instructions

1. 1. Cook 1 cup of brown rice according to the package instructions and set aside.
2. 2. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add 1 lb of shrimp and 5 minced garlic cloves, sautéing for about 3 minutes until the shrimp are pink and nearly cooked through. Remove the shrimp from the skillet and set aside.
3. 3. In the same skillet, add 1/2 cup of water and stir in 1/2 teaspoon of turmeric and 1/2 teaspoon of ground red chili pepper. Simmer for 3-4 minutes to create a flavorful base.
4. 4. Return the shrimp to the skillet. Stir in 1 1/2 tablespoons of white wine vinegar, 1 teaspoon of salt, and simmer everything together for 5 minutes, allowing the flavors to meld.
5. 5. Remove the skillet from heat and stir in 1 tablespoon of chopped parsley. Serve the shrimp mixture over the cooked brown rice.