Spicy Rice Salad with Shrimp

Sauté 2 finely chopped shallots in a saucepan with olive oil until translucent. Add cinnamon, turmeric, 1/2 tsp pepper and diced peppers and fry for about a minute. Add vegetable soup and bring to a boil, then add long-grain rice and cook until tender, about 20 minutes.

Roast the hazelnuts in a frying pan. Cut the spring onions into fine rolls. Remove the zest from the lime, put it in a blender jug, add 2 tbsp olive oil and blend.

Transfer the long-grain rice to a large enough bowl, stir in the hazelnuts, spring onions and the lime dressing and season with pepper and salt.

Peel the shrimp and remove the shells. Season shrimp with salt and pepper and sauté in a frying pan with olive oil. Now remove from the frying pan and keep warm. Fry the remaining shallots in the frying pan with olive oil until golden brown, then add the garlic and extinguish with fish stock, cook until only 2 tbsp of liquid remains. Add the shrimp repeatedly to the frying pan and thicken the stock with a tbsp of butter.

Arrange the shrimp, drizzle with the stock and bring to the table with the rice salad.

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