Required:
long grain rice - 250g
shrimps - 250g
Asparagus - 2 cans
onion (small) - 2 pcs.
butter - 4 tbsp
Grated zest - 1 orange
orange juice - 1 / 4 l
salt - 1 tsp
Thyme - 1 / 2 tsp
lemon - for decoration.
Preparation:
Chop onion. Heat in a saucepan 3 tablespoons. tablespoons butter and onion to extinguish it. Add 1 / 2 liters of water, orange juice and zest, salt and thyme and bring to a boil. Add rice, cover and cook on low heat for about 25 minutes. Heat asparagus in its own juice, lay on a colander and let the juice drain. Shrimp wash and dry. Heat the remaining oil in a frying pan and fry the shrimp on each side for 1 minute. Season the rice and arrange on plates, along with asparagus and prawns. Garnish with lemon slices.
long grain rice - 250g
shrimps - 250g
Asparagus - 2 cans
onion (small) - 2 pcs.
butter - 4 tbsp
Grated zest - 1 orange
orange juice - 1 / 4 l
salt - 1 tsp
Thyme - 1 / 2 tsp
lemon - for decoration.
Preparation:
Chop onion. Heat in a saucepan 3 tablespoons. tablespoons butter and onion to extinguish it. Add 1 / 2 liters of water, orange juice and zest, salt and thyme and bring to a boil. Add rice, cover and cook on low heat for about 25 minutes. Heat asparagus in its own juice, lay on a colander and let the juice drain. Shrimp wash and dry. Heat the remaining oil in a frying pan and fry the shrimp on each side for 1 minute. Season the rice and arrange on plates, along with asparagus and prawns. Garnish with lemon slices.
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