Crevettes façon cajun au Cookeo (La fusion)


  • 350 g (0,77 lbs) prawn tails
  • 150 g (0,33 lbs) basmati rice
  • 200 g (0,44 lbs) tinned red beans
  • 150 g (0,33 lbs) cherry tomatoes
  • 50 cl vegetable broth
  • 1 red onion
  • 1 garlic clove
  • Colza oil

For the spice mix

  • 2 tsp paprika
  • 1 tsp salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper

 

Place all the ingredients for the spice mix in a small bowl and mix well. Peel the onion and chop it finely. Peel and degerm the clove of garlic.

Place the shrimp in a container and add half of the spice mix. Drizzle with rapeseed oil, mix and leave to marinate in the fridge for at least 30 minutes.

Meanwhile, prepare the rice in the Cookeo: Put a drizzle of rapeseed oil in the bowl then brown the onion, the clove of garlic and the rest of the spice mixture. Add the rice and stir well to coat. Add drained kidney beans, halved cherry tomatoes and vegetable broth. Start pressure cooking for half the time indicated on the rice packet*

At the end of cooking the rice, add the prawns and their marinade then extend the cooking in golden mode for 3 to 5 minutes, until the prawns are cooked. Serve hot, garnished with chopped cilantro.

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