7 oz (200 g) five minute rice
salt
3 1/2 oz (100 g) tomato
puree
2 tbsp pesto
1 tbsp chilli sauce
1 shot Tabasco sauce
7 oz (200 g) tinned sweetcorn
pepper
7 oz (200 g) cooked shrimps
1 fl oz (3 cl) Tequila
salt
3 1/2 oz (100 g) tomato
puree
2 tbsp pesto
1 tbsp chilli sauce
1 shot Tabasco sauce
7 oz (200 g) tinned sweetcorn
pepper
7 oz (200 g) cooked shrimps
1 fl oz (3 cl) Tequila
method
1. Cook the rice following the instructions on the packet in slightly salted water. Mix together the tomato puree, pesto and chilli sauce and add a shot of Tabasco sauce.
2. Drain the sweetcom using a colander. Add to the mixture. Season everything with salt and pepper
3. Pour the tequila over the shrimps and leave to soak while the rice is cooling. Then mix the rice, tomato mixture and shrimps together. Arrange on plates
and serve.
2. Drain the sweetcom using a colander. Add to the mixture. Season everything with salt and pepper
3. Pour the tequila over the shrimps and leave to soak while the rice is cooling. Then mix the rice, tomato mixture and shrimps together. Arrange on plates
and serve.
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
