How to: Spicy Succulent Belizean prawns With Buttery Seasoned Rice

Channel your inner chef with this mouthwatering prawn and seasoned rice recipe, perfect for lunch, dinner or a barbecue with friends. The prawns are inspired by a combination of Indian and Spanish cuisine: ‘prawn puri’ and ‘Gambas al Ajillo’ (Garlic Shrimp). The flavours in this dish are a perfect blend of sweet and savoury so even the biggest meat lovers will be satisfied! Here’s how:

Ingredients:

1 cup basmati rice, 200g  raw ‘easy peel’ Belizean prawns, 1 whole chopped onion, 3 chopped garlic cloves, 1/2 chopped ginger, 1/2 lemon, 1 tbsp chilli flakes, 1 tbsp garlic pepper, 1tbsp paprika, 1tbsp salt, 1 tbsp ground coriander, olive oil for frying and 1 tbsp butter for rice (optional)

Method:

Rinse and season the prawns with 1/2 of each seasoning and place to one side.

On a medium heat, fry together onions, garlic, ginger until clear adding the rest of the seasoning.

Next add the raw prawns and fry until their colour changes from blue to pink, while squeezing lemon juice into the pan. After cooking, ensure the prawns are piping hot.

For the rice, follow the cooking instructions listed on the packet and add 1 tsp garlic pepper, 1tsp salt and 1 tbsp butter (optional) for complimentary flavour.

To serve:

Serve the rice and any garnish on a plate, and place the prawns in a small bowl (their skins will need to be removed while eating- this can be a messy process!)

Bon Appétit

 

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