Speedy Shrimp Stew with Rice
Very easy
Camille U.
Camille U.

Speedy Shrimp Stew with Rice

Prep Time

10 minutesPrep time

Cooking

25 minutesCook time

Calories

485 cal.Per serving

Ingredients for 1

Cooked shrimp

100 g

Cooked shrimp

White rice (long grain, cooked)

110 g

White rice (long grain, cooked)

Carrots (fresh)

80 g

Carrots (fresh)

Leeks

80 g

Leeks

Baby bella mushrooms (whole)

80 g

Baby bella mushrooms (whole)

Vegetable bouillon (cube)

1/4

Vegetable bouillon (cube)

Heavy cream

30 ml

Heavy cream

Utensils

Pot (small), Stovetop

recipe

  • Step 1
    Peel & slice the carrots into rounds.
  • Step 2
    Trim the ends of the leeks, then slice them into half-moons. Place in a colander & wash thoroughly.
  • Step 3
    Wash & slice the mushrooms.
  • Step 4
    Heat a drizzle of olive oil in a large pot, over medium heat. Add the carrots, leeks & mushrooms. Season with salt & pepper & cook for 4-5 min.
  • Step 5
    Add the shrimp, stock cube, 80 ml per serving & the cream. Stir, cover & leave to simmer for 15-20 min, over low heat.
  • Step 6
    Towards the end of cooking, prepare the rice according to package instructions. Serve it with the shrimp stew. Re-season to taste & enjoy !