← BackRice with Shrimp and Capers
Ingredients
| 1 tsp | 5 ml | salt |
| 1 tbsp | 15 ml | butter |
| 6 tbsp | 90 ml | oil |
| 2 tbsp | 30 ml | capers |
| 300 g | | shrimp |
| 200 g | | Basmati rice |
| 2 pinches | | ground black pepper |
| 1 bunch | | oregano |
| 3 heads | | onion |
| 1 cup | 240 ml | liquid cream |
Instructions
- Heat 4 tbsp oil and 1 tbsp butter, add the washed and drained rice. Fry for 2-3 minutes. Pour in hot water 2 cm above the rice, sprinkle with salt and black pepper. Lower the heat to the lowest setting and leave the rice to swell.
- For the shrimp: Finely chop the onion, put it in a deeper pan with oil. Once it starts to fry, lower the heat and leave on low heat for about 20 minutes. Lift the lid and if there is too much liquid, raise the heat a little to boil off the water.
- Add the liquid cream, the capers and finely chopped oregano. Season with the caper brine.
- Add the cleaned shrimp and cook the dish for 5 minutes.
- Pour the finished shrimp over the rice and serve.
