The shrimp risotto It is a delicious dish that will be the delight of diners who will see to serve him in the a dish very fine and pleasant to the palate. It is ideal for eating lunches and dinners in any season of the year.
400 g of shrimp clean
3 cups white rice tea
1 shrimp bouillon cube
1/2 Cup green pepper cut into small cubes
1 tomatoes without seeds cut in cubes small
2 tablespoons of tomato paste
2 cloves of garlic
1 spoonful of olive oil
Salt to taste
Season the shrimp in lemon and salt, depart for 10 minutes, Meanwhile, make rice, doing very well. Then, put enough water to cover the rice in the frying pan, leaving a few centimetres more than rice at the bottom of the Pan.
Put a little salt, because the shrimp sauce It will take the shrimp bouillon cube. Simmer until all the water runs dry. Remove from the heat and leave to the lid of the pot open (so that the rice does not pass point).
Now, in a large skillet, that fits the whole shrimp, Brown the garlic and put all the shrimp without the juice of lemon, then add the tomato, pepper, Chili Verde, pasta tomato bouillon cube and shrimp. Add a bit of water, so I have enough sauce to cover the shrimp in a skillet. Simmer during 5 minutes. Meanwhile, remove the rice and put in a pot or bowl of glass. Shake it enough with the fork. Add the shrimp and sauce mix with a fork in hand and on the other hand a spoon. Serve very hot.