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➠ Pilaf with shrimps in a slow cooker

Pilaf with shrimps in a slow cooker

627

Kitchen Eastern

Calorie content 99.2 kcal

Portions 4 port.

Cooking time 50 minutes

Proteins * 6.2 gr.

Fats * 5.2 gr.

Carbohydrates* 24.2 g

Content

Experienced culinary experts say that pilaf with shrimps should be cooked in a slightly different way than pilaf with meat, and it is undesirable to pre-fry the shrimps, otherwise they will quickly become rubbery, and they must disintegrate when pricked on a fork. This allows you to make a multicooker. For such pilaf, it is better to take peeled frozen shrimp. Any rice can be used, just not round, so that rice porridge does not turn out. Spices are added to pilaf by personal choice. Your dish will turn out to be not only tasty, but also low-calorie.

Ingredients

Frozen shrimp 300 gr. White rice 300 gr. Carrot 1 PC. Onion 1 PC. Garlic 2 pcs. Olive oil 0.5 tbsp Seasoning (optional) taste Water 450 ml. Salt taste

Cooking process

Pour frozen peeled shrimp into a multi-bowl. Do not close the lid of the multicooker. Run the auto heat program for 10 minutes. During this time, the shrimp will defrost and some of the liquid will evaporate.

During this time, peel and rinse the onions, carrots and garlic.

Then chop the carrots into a coarse grater, finely chop the onion and garlic.

Chop the garlic in a garlic bowl.

Transfer the chopped vegetables to the bowl with the defrosted shrimp. Then add dry seasonings (curry, etc.) to them, add a little olive oil and mix all the ingredients with a spatula.

Rinse the rice for pilaf thoroughly and transfer it to a bowl. Heat the amount of water indicated in the recipe a little, dissolve the salt in it and pour this solution into a multi-bowl. Then add laurel leaves and allspice peas to the rice. Close the lid of the multicooker and turn on the "Stew" or "Pilaf" program for 30 minutes.