Poke with Argo rice, pink pepper shrimps, hummus, summer salad of yellow peppers and tomatoes
Nicole Scevaroli, Verona
We cook the rice in boiling water for 12/14 minutes. We drain it and let it cool.
We cut tomatoes, peppers and onion into small cubes and season them with oil, salt, vinegar and oregano. We let it cool in the fridge for a few hours.
In the meantime, with the help of a knife, we eliminate the intestine of the shrimps, then we steam them for 10 minutes.
Once they are cool, we shell them and season with oil, salt and lemon juice.
Let’s make the poke starting from the rice, adding the shrimps, hummus and veggies.
Enjoy your meal!