Rice pilaf with shrimps in the skillet

A delicious and classic dish (in one of its versions) of the Greek cuisine which we enjoy all year round but it makes a great idea during the periods of fasting. The shrimps mixed with the rice pilaf in a sweet tomato sauce with peppers are going perfectly well together and give us a very hearty meal

Ingredients (for 4 people):
3 tbsp of olive oil
1 yellow onion, grated
1 large leek cut in thin rings (both green and white part)
1 green, 1 orange and 1 red bell pepper, cut in thin strips
1 glass of dry white wine
2 tea-cups of long grain rice
1 tbsp of Worcester sauce
1/2 tsp of turmeric
14 large shrimps
1/4 tsp of sweet paprika
salt
pepper
2 tbsp of finely chopped flat-leaf parsley
4 tea-cups of water

Method:
Clean the shrimps leaving only the heads on.

In a deep frying pan warm the oil in medium heat and sauté the onions and the leek for about 2-3 minutes. Add the peppers and sauté for another 2-3 minutes stirring with a wooden spoon. Pour over with the wine and leave until the alcohol is evaporated.

Add the rice in the pan with the Worcester sauce, the turmeric, the paprika and the water. When the ingredients come to the boiling point turn the heat to medium-low.

Season with salt and pepper, add the shrimps, semi cover with a lid and simmer for about 12-13 minutes until the rice is tender but not sticky.

Take off the heat, sprinkle with the parsley, gently stir and serve immediately.