Shrimp and Rice Stew

Ingredients

• Shrimp8 medium (160 g)
• Rice3/4 cup (150 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Cassava1/3 medium (99 g)
• Milk1/2 cup (120 ml)
• Paprika1/2 teaspoon (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Clean the shrimps, remove the tail and the black strip on the back. Set aside.

3. 3

   Step 3

   Remove from heat, strain and immediately put in a bowl with water and ice cubes to stop cooking process. Set aside.

4. 4

   Step 4

   In the meantime, peel and grate the cassava.

5. 5

   Step 5

   Peel the garlic and make a cross cut on top of the tomato of only a finger deep.

6. 6

   Step 6

   Put the tomato and garlic in a pot with boiling water for 5 minutes. Next, remove, drain and blend with the cut onion.

7. 7

   Step 7

   Pour the mixture in a pan with some olive oil. Add the grated cassava and coconut milk.

8. 8

   Step 8

   Cook over medium heat while stirring until the cassava is soft. If necessary, add some water.

9. 9

   Step 9

   Once the cassava is soft, smash using a fork. Add salt and pepper to taste and paprika.

10. 10

    Step 10

    Add the shrimps, stir and let cook for 3-4 minutes.

11. 11

    Step 11

    Remove from heat and serve the shrimp and rice stew.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp and Rice Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.