Arugula-carrot Rice With Shrimp-tomato Sauce

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 teaspoon pepper
• 1 teaspoon oregano flakes
• 1 teaspoon dried thyme
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1 tablespoon tomato paste
• 1 (15 ounce) can diced tomatoes
• 100 g mushrooms (sliced)
• 20 frozen shrimp (defrosted and shells removed)
• 50 g arugula (sliced)
• 1/2 large carrot (sliced)
• 2 slices bacon (diced)
• 1 tablespoon butter
• 1 teaspoon tarragon, flakes
• 3 cups cooked rice

Recipe

• 1 shrimp-tomato sauce - earlier in the day - in a small pot on medium heat, sauté onions in olive oil until translucent.
• 2 add garlic, pepper, oregano, thyme, soy sauce, sugar, tomato paste, and tomatoes.
• 3 bring to a boil and simmer for 20 minutes. cover, remove from heat, and set aside.
• 4 ***about one-half hour prior to serving, begin simmering sauce on low heat and add mushrooms and shrimp.
• 5 arugula-carrot rice - brown bacon in large skillet on medium heat until crisp.
• 6 meanwhile, grate arugula and carrot in food processor.
• 7 add butter and processed mixture to bacon in frying pan, lightly sauté.
• 8 add rice and mix thoroughly.
• 9 arrange the rice mixture in a mound around the edges of a serving plate, leaving the center hollow.
• 10 fill the center with the shrimp-tomato sauce.
• 11 ***i topped the dinner with freshly snipped basil and served parmesan cheese on the side.