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Le Chaudron recipe

Bowl crevettes ananas asiatique

Asian shrimp and pineapple rice bowl

⏱ 25 minServes 2Easy380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 200 g (7 oz)peeled shrimp
  • 100 g (3½ oz)basmati rice
  • 200 g (7 oz)fresh pineapple, diced
  • 1red bell pepper
  • 60 g (2 oz)bean sprouts
  • 2 tbspsoy sauce
  • 1 tbspgrated ginger
  • 1 clovegarlic
  • 1 tspsesame oil
  • 1 tbspcilantro
  • 200 g (7 oz) peeled shrimp
  • 100 g (3½ oz) basmati rice
  • 200 g (7 oz) fresh pineapple, diced
  • 1 red bell pepper
  • 60 g (2 oz) bean sprouts
  • 2 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 clove garlic
  • 1 tsp sesame oil
  • 1 tbsp cilantro
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Rinse the rice 3 times until the water runs clear, then cook in 1½ times its volume of salted water for 12 minutes.
  2. While the rice cooks, cut the pineapple into 2 cm (¾ in) cubes and the red pepper into thin strips.
  3. Finely chop the garlic and grate the ginger.
  4. Heat a wok over high heat and stir-fry the shrimp with the garlic and ginger for 2 minutes.
  5. When the shrimp turn pink, add the pepper and pineapple and cook for 3 minutes.
  6. The pepper should still be crisp and the pineapple lightly caramelized. Add the soy sauce and sesame oil.
  7. Toss gently and cook 1 minute more.
  8. Fluff the rice, divide between 2 bowls, add the shrimp and pineapple, and top with bean sprouts and cilantro.

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CategorySpecial diets