Α Mediterranean adaptation of the classic “shrimps with rice” dish.
The Indica Rice is perfectly integrated into the recipe, bringing out the flavor of the rice and the intense aromas of the roasted vegetables.
Preheat the oven to 170°C and roast the red peppers, tomatoes and garlic for 40 minutes.
Once they are cooked, mash them.
Place a pot over medium to high heat and sauté the tricolor peppers and rice in olive oil.
Once they are cooked, add 300ml of the bisque and some of the roasted pepper purée.
Sauté the mixture for about 20 minutes.
In another pot and over medium to high heat, sauté the shrimps in olive oil.
Add the white wine, the remaining bisque (200ml) and the rest of the roasted pepper purée, and finish with fresh basil.
Sauté the mixture for about 7 minutes.
Serve the rice with shrimps, immediately.