INGREDIENTS

For the shrimp:

• 1 pack shrimp with tails, peeled and pre-cooked
• A pinch of salt
• A pinch of smoked paprika
• Zest of 1 lemon

For the sauce

• 3 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium white onion, finely chopped
• 3 cloves garlic, finely chopped
• 40 g tomato paste
• 2 tsp smoked paprika
• 500 ml hot vegetable stock
• Salt and pepper to taste
• 1 tbsp lemon juice
• 200 ml cashew cream or plant-based cooking cream

For serving:

• 1 cup basmati rice
• A little chopped parsley

METHOD

1. Thaw the shrimp and drain them very well. Place them in a bowl and add salt, smoked paprika, and lemon zest. Mix well.
2. Heat 2 tablespoons of olive oil over high heat and sauté the shrimp for about 2 minutes, turning them on both sides.
3. Remove the shrimp from the pan and set aside.
4. In the same pan, add the remaining tablespoon of olive oil and sauté the onion and peppers until the onion becomes translucent.
5. Add the garlic and tomato paste, pressing the paste against the bottom of the pan with a wooden spoon.
6. Add the smoked paprika and continue stirring.
7. Pour in the hot vegetable stock, season with salt and pepper, and let the sauce simmer on low heat until it slightly thickens and the peppers soften.
8. Meanwhile, cook the rice.
9. Once the sauce has slightly thickened, add the lemon juice and cashew cream. Stir and let the sauce thicken further.
10. Finally, add the shrimp back into the sauce, stir briefly, and serve hot with the aromatic rice and a sprinkle of chopped parsley.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)