Ingredients
- 1 cup Rice
- 2 piece Tomatoes
- 20 piece Shrimp
- 100 g Onions
- 100 g Shallots
- 200 g Heavy whipping cream
- 100 g Garlic
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoon Parsley
Instructions
- Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and shallots, and sauté until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Add the shrimp to the skillet and season with salt, black pepper, and paprika. Cook the shrimp until they turn pink, about 4-5 minutes.
- Dice the tomatoes and add them to the skillet, cooking until slightly softened.
- Pour in the heavy whipping cream and stir to combine, letting it simmer for a few minutes to thicken.
- Fluff the cooked rice with a fork and add it to the skillet, mixing everything together well. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
