1 kg of shrimp
2 tablespoons of olive oil
400 g of rice
1 onion
1 clove of garlic
2 tomatoes, peeled and seeded
1 sprig of rosemary
Salt and chopped parsley to taste
1 kg of shrimp
2 tablespoons of olive oil
400 g of rice
1 onion
1 clove of garlic
2 tomatoes, peeled and seeded
1 sprig of rosemary
Salt and chopped parsley to taste
Clean the shrimp and discard the head and tail
Remove the intestines and reserve the body of the shrimp
Heat the olive oil and sauté the minced onion and garlic for 3 minutes
Add the diced tomatoes and stir for 2 minutes, then add hot water to cover the rice
Add the rosemary and correct with care, adding salt as needed
Cook until the liquid starts to dry up, then add the shrimp and stir gently to combine
If necessary, add more hot water and cook until the rice is tender and the liquid has been absorbed
Remove from heat and let rest for 5 minutes before serving.
