4-Hands Mini Shrimp Rice Recipe

Today is another day of “4-Hands Cooking” and the theme we chose was: mini shrimp rice!

And you may wonder how Marcia managed to get away with this… Oh yeah, Marcia is a girl full of ideas and when we mentioned mini shrimp rice, she quickly let out a “shitake”. A what? A shitake!

Oh yeah, I thought! I’m already screwed! ahah

Now, what is shitake? They are mushrooms, as we all know! That’s right, to replace shrimp in this vegetarian recipe, the idea was to use shitake mushrooms. Of course, it’s not the same, but it does the shrimp’s job well, and it’s delicious! And in this mini shrimp rice recipe, you can replace them perfectly.

As I told you in the first edition of “4-Hands Cooking“, our idea is to show that it is possible to make similar dishes for all tastes. That is, we will show you that being vegetarian or not, you can eat wonderful food!

We will unveil the mysteries of vegetarian vs. non-vegetarian food, showing you how you can adapt your diet without fear and without always sticking to the same ingredients.

With this, we also want to give you ideas for your everyday meals, so that they are varied and appetizing! No more boring food that has no flavor and that you don’t feel like eating, just because you don’t know how to cook or don’t like to cook!

We want you to learn a lot with us, have a lot of fun, and start (if you don’t like it already!) to enjoy cooking.

Ready for the challenge?

Check out more 4-Hands Cooking Recipes: 4-Hands Carbonara Recipe.

 

Watch the video of how we set it all up.

 

MINI SHRIMP RICE RECIPE:

INGREDIENTS:

• 1 large onion
• 5 cloves of garlic
• 1 to 2 large tomatoes
• tomato pulp or peeled tomatoes (optional – I didn’t use it, but there is more sauce in the end result if you use it)
• 1 large red bell pepper
• 1 package frozen shrimp kernels, size 100/200 (you can use bigger ones)
• Olive oil to taste
• Salt to taste
• Pepper to taste
• 2 tbsp of paprika
• 1 tsp chili powder
• 3 bay leaves
• 2 cups basmati rice
• 4 cups of water
• Coriander to taste

PREPARATION METHOD:

1. Start by mincing the garlic cloves and set aside.
2. Chop the onion, tomatoes, and red bell pepper and set aside in separate bowls.
3. In a frying pan, put some olive oil and let it heat up a little. Add the garlic and fry until it starts to turn golden brown.
4. Then add the shrimp and let them cook. When the pan becomes very watery due to the excess water, strain the water into a bowl and set aside.
5. Put the shrimp back in the pan and let them “fry” for another minute or two. Set aside.
6. In a pan put some olive oil and add the onion. Cook until soft and translucent.
7. Add the tomatoes and cook a little more.
8. Now add the peppers and cook until they are just right (soft, but not too soft).
9. Season with salt and pepper to taste.
10. Add the paprika, chili powder, and bay leaves and mix them well.
11. Let it cook for a few minutes.
12. Now is the perfect time to add the rice to the pan and let it fry for about 2 to 3 minutes. This step is only for the rice to absorb the flavors of the spices and the stew.
13. Add the water and bring it to a boil over high heat.
14. When boiling, add the shrimp and lower the heat to medium/low.
15. Add the coriander and place the lid on, half-open, for about 20 minutes or until the water evaporates.
16. Serve and garnish with more coriander.

SHITAKE MUSHROOMS RICE RECIPE (VEGETARIAN VERSION):

INGREDIENTS:

• 2 cups brown rice
• 6 cups of water
• 1 large onion
• 5 cloves of garlic
• 1 to 2 large tomatoes
• tomato pulp
• 1 large red bell pepper
• 250 gr Shitake mushrooms (sliced)
• Olive oil to taste
• Salt to taste
• Pepper to taste
• 2 tbsp paprika
• 1 tbsp chili powder
• 3 bay leaves
• Coriander to taste

PREPARATION METHOD:

1. Wash the brown rice very well and soak it for approximately 6 hours.
2. Start by mincing the garlic cloves and set aside.
3. Chop the onion, tomatoes, and red bell pepper and set aside in separate bowls.
4. In a frying pan, put a little olive oil and let it heat up a little. Add the garlic and let it cook.
5. Next, add the mushrooms and let them cook.
6. In a pan put some olive oil and add the onion. Cook until soft and translucent.
7. Add the tomatoes and cook a little.
8. Now add the tomato pulp, and the bell pepper, and cook until it is just right (soft, but not too soft).
9. Season with salt and pepper to taste.
10. Add the paprika,  chili powder, and bay leaves and mix well.
11. Let it cook for a few minutes.
12. Now is the ideal time to add the rice to the pan and let it fry for about 2 to 3 minutes.
13. Add the water and let it boil over high heat.
14. When boiling, add the coriander and lower the heat to medium/low and let it cook for approximately 40 minutes.
15. Add the mushrooms, mix well, turn off the heat and cover the pan.
16. Serve and garnish with more coriander.

Suggestion: Use other ingredients if you want to vary. You can use another kind of seafood or another kind of mushroom.

Change the spices to make a different dish. For example, use turmeric instead of paprika.

Use risotto rice if you want creamier rice.