Rifetto with shrimps and rice

Rifetto with shrimps and rice

Ingredients

• Rice 300 g
• Shrimps 200 g
• Cherry tomatoes 5 pieces
• Fresh red pepper 2 pieces
• Peas 100 g
• Fresh corn 100 g
• Salt 10 g
• Spices 20 g
• Soy sauce 50 ml

Directions

1. Rinse and boil the rice. While the rice is cooking, fry the peeled shrimp in a spiced pan for seven to ten minutes. After that, transfer them to a bowl and let cool.
2. Cut the tomatoes into quarters and fry in the same oil as the shrimp for three to five minutes.
3. Cut the peppers into strips and fry in the same way as tomatoes. Boil the corn and peas in plain water for eight to ten minutes.
4. Put rice, shrimp, corn, peas, tomatoes, peppers in a pan and add soy sauce if desired. Fry for three minutes.