This is a delicious main course; light, with crisp flavours yet filling. I love the subtle mint flavours, marring with sweet shrimp and delicious vegetables. I hope you enjoy it as much as I do.

SERVES 4

INGREDIENTS

1   cup basmati rice
2   cups water

1   tbsp olive oil
½  red onion, roughly chopped
16 jumbo shrimp
½  lemon juice
1   red pepper, small and roughly chopped
1   yellow pepper, small and roughly chopped
1   orange pepper, small and roughly chopped
½  lb asparagus, chopped in half
2   tbsp chicken stock
9   cherry tomatoes, cut in half
4   mint leaves, thinly sliced
2   tbsp Italian parsley, thinly sliced
     salt and freshly ground pepper
 

Bring basmati rice and water to boil, add a pinch of salt, and turn down the heat to minimum, cover with a lid and cook for 15 minutes. Otherwise cook the rice to manufactures instructions.

Heat a large pot over medium heat. Add olive oil and red onion. Add a dash of salt and pepper and sauté for 4 minutes.

Shrimp, season with salt and pepper and lemon juice and add it to the pot and cook everything for 2 minutes, stirring once in a while.

Add red, yellow, and orange peppers, asparagus and chicken stock. Sauté for 2 minutes, add tomatoes. Cook for 2 minutes. Take it off the heat. Add and incorporate mint with parsley to the stir-fry.

Place rice on a serving dish and dish out the vegetables with shrimp and broth. Enjoy, it is so good!