Rice and shrimps from the oven

Name: rice and shrimps from the oven
Cook time: 10 min
Total time: 55 min
Yield: 4
Cuisine: Asian
Ingredients: 1,5 chicken broth tablet; 1 tin can tomato paste 70 g; 2 tl curry powder; 300 g basmati rice; 1 business suit extra fine garden peas 450 g, freezer; 1 tray Cherry tomatoes 250 g; 300 g giant shrimp (bag 500 g), thawed; 1 tray coriander (15 g), leaflets coarsely cut

A tasty asian recipe. The main course contains the following ingredients: fish, chicken stock, tomato puree (70 g), curry powder, basmati rice, extra fine garden peas (450 g, frozen), cherry tomatoes (250 g), giant prawns ((bag 500 g), thawed), coriander ( (15 g) and leaves coarsely cut).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm

Directions

Preheat the oven to 200 ºC. Bring 700 ml of water to the boil and dissolve the bouillon tablets. Add the tomato paste and curry powder and cook for 2 minutes.
Divide the rice over the bottom of the oven dish and place the frozen peas and cherry tomatoes on top. Shovel. Pour over the stock and place the dish covered with aluminum foil in the oven. Bake for about 45 minutes in the oven.
Meanwhile, peel the shrimps and remove the intestinal tract. Let the pigtails sit. Take the dish out of the oven after 30 minutes and scoop the shrimps through the rice. Cover with aluminum foil and put in the oven for another 15 minutes.
Remove the dish from the oven and sprinkle with the coriander. Serve with a salad of slices of tomato and some mayonnaise.