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Tuscan rice salad with prawns and crayfish
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Ingredients
Directions
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Peel the ginger and cut it fine.
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Remove the seeds of the red pepper if you do not like very spicy and cut the pepper finely.
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Slice the garlic.
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Meanwhile, cook the rice according to the instructions on the pack, along with the lemon zest and some salt.
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Fry the ginger in the olive oil together with the garlic and the red pepper for one minute.
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Cut the to by half.
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Then add the to, capers, crayfish and shrimps (keep some behind for the garnish) and fry for two minutes.
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Stir all the ingredients through the still warm cooked rice and let cool.
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That goes faster if you spread the rice on an oven plateau.
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After cooling, season to taste with salt.
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Decorate the salad with lots of chopped parsley and some shrimps and crayfish.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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