Prawns with Minted Peas and Rice
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 200 g tiger shrimp, fresh or frozen
- 250 g basmati rice
- 250 g leeks, whites
- 1 bunch mint
- 25 g butter, plus an extra knob
- salt and pepper
- 250 g frozen peas
- 1⁄2 chicken stock cube, dissolved in
- 1 cup water
- 1 dash lemon
- 1 dash Tabasco sauce or 1 dash hot sauce
directions
- If using frozen prawns, start by letting them sit in a bowl of warm water.
- Cook rice according to packet instructions.
- While the rice cooks, shell and de-vein the prawns (if necessary).
- Split the leek lengthways, and then slice thinly.
- Tip the leeks into a colander, wash and shake dry.
- Pick the mint leaves off the stalks and finely shred, making about two tablespoonfuls.
- When the rice is nearly ready, melt 25g butter in a large frying pan and stir in the leeks and half the mint.
- Add the peas and chicken stock.
- Cook briskly for two or three minutes, until the peas are cooked but before all the stock has evaporated.
- Add the prawns and cook for two to three minutes until they are pink and cooked through.
- Stir in the rest of the mint.
- Adjust flavour to taste with salt, pepper, lemon juice and tabasco sauce, adding the knob of butter or a touch more water if it seems dry.
- Place the rice in a dish, put the prawn mixture on top and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">