INGREDIENTS

• 500 g shrimps, blanched peeled tail on 16/20 (7 THALASSES)
• 2 garlic cloves, finely chopped
• 1/4 cup olive oil
• juice of 1 lemon
• 1 shot of white wine
• 1 teaspoon paprika (sweet or spicy)
• salt and pepper
• 1/4 cup fresh parsley, finely chopped
• 200 g cooked basmati rice

METHOD

Heat the olive oil in a large frying pan over medium-high heat.
Add the chopped garlic and sauté for about 1-2 minutes, until it starts to release its aroma (without burning).
Add the 7 THALASSES shrimps and stir well. Cook for 3-4 minutes until they change color and turn pink.
Add the white wine and allow the alcohol to evaporate.
Add the lemon juice, paprika, salt and pepper. Cook for another 2-3 minutes.
Remove the pan from the heat and sprinkle with the chopped parsley.

Recipe by food blogger Niki Pavlidou (@nikis_food)