Ingredients
- shrimp 160 g
- rice 50 g
- tomato passata 200 g
- oil 5 g
- salt, pepper, garlic powder
Instructions
- Boil the rice according to the package instructions in salted water, until it becomes tender.
- In a non-stick pan, heat the oil and add the tomato passata. Season with garlic powder, salt, and pepper. Let the sauce simmer over low heat for 5 minutes to concentrate the flavors.
- Add the cleaned shrimp directly into the tomato sauce. Cook them for 3-4 minutes (until they turn pink and opaque). Avoid overcooking to preserve their tender texture.
- Serve the shrimp and sauce mixture over the cooked rice base.
Shrimp represent a high-quality protein source, being remarkable for their astaxanthin content, a carotenoid with exceptional antioxidant potential that, according to studies, protects cells against oxidative degradation. This recipe leverages the bioavailability of lycopene from tomato passata, a heat-stable compound whose absorption is potentiated by the presence of fatty acids from olive oil. From a mineral perspective, the combination offers a significant intake of iodine and selenium, essential for optimal thyroid function. The combination with rice provides the necessary carbohydrates for glycogen store replenishment while maintaining stable blood glucose levels thanks to the acidity of tomato sauce, which slows starch digestion rate.
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