Shrimp in spicy sauce

Ingredients

For the sauce

• 1 medium onion (150 g)
• 250 g tomatoes
• 2 garlic cloves
• 1 red chili pepper
• 10 g butter
• 15 ml oil
• 1/2 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1/4 teaspoon salt

For the rice

• 100 g Greek Melissa rice
• 10 g butter
• 15 ml oil
• 300 ml water
• 1/4 teaspoon salt

For the shrimp

• 12 large shrimp
• 10 g butter
• 15 ml oil
• 1 cherry tomato

Preparation

1. Peel the onion and slice it into thin strips. Grate the tomatoes, and finely chop the garlic and chili pepper. 2. In a pan, melt 10 g butter with 15 ml oil. Add the onion and cook for 12 minutes, stirring, until golden and soft. 3. Add the garlic, chili pepper, oregano and smoked paprika to the pan. Stir for 1 minute, then add the grated tomatoes, soy sauce and 1/4 teaspoon salt. Simmer the sauce for 8 minutes, until slightly thickened. 4. Blend the sauce and strain it. 5. Pick over the rice and rinse it. In an ovenproof saucepan, melt 10 g butter with 15 ml oil, add the rice and stir for 2 minutes, until the grains turn glossy. Pour in 300 ml water and add 1/4 teaspoon salt. Bring to a boil, about 5 minutes, then cover the pan and bake at 180°C for 14-16 minutes, until the rice has absorbed the water. 6. Peel the shrimp and remove the heads. Cut along their backs and remove the bluish vein, then rinse them and pat dry well with paper towels. 7. Heat 10 g butter with 15 ml oil in a nonstick pan. Sauté the shrimp for 2 minutes on each side, until pink and opaque. Transfer them to a plate. 8. Add the strained sauce to the same pan and heat for 2 minutes. Add the shrimp and cook everything for 1 more minute. Remove the shrimp and sauté the cherry tomato in the pan for 2 minutes, until slightly softened.