Spicy Prawns With Peas & Rice
If you don’t want or like to eat a traditional Christmas dinner then this quick and easy recipe could make a good substitute. The shrimp and peas can be cooked while the rice is cooking, getting the meal to the table in very little time. A great quick meal idea consisting of rich prawns and sweetly-spiced rice.
Ingredients
- 200g/7oz basmati rice
- 250g pack of raw shrimps or raw baby prawns
- Pinch of paprika
- 2tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1-2 red chillies, sliced and deseeded
- 1tsp Cajun or Creole spice
- ½ x 400g can of tomatoes, whizzed in a food processor (or use passata)
- 250g pack of raw king prawns, shelled
- 125g/4oz frozen peas
- Handful of fresh thyme leaves
- Squeeze of lime, to taste, plus lime wedges, to garnish
Method
- Cook rice as per pack instructions.
- Drain, cover with lid and allow to steam for a little.
- Fluff up with a fork.
- While rice is cooking, toss shrimps or baby prawns with paprika, then season.
- Heat half oil in a frying pan, add shrimps or prawns, and cook for a couple of mins until pink.
- Put to one side.
- Heat remaining oil in frying pan, add onion and season.
- Cook for 1-2 mins, then stir in garlic, chilli and spice.
- Tip in tomatoes, bring to boil, then simmer for 5-6 mins.
- Add king prawns, peas, thyme and lime juice and cook for a couple of mins.
- Remove from heat and stir in rice.
- Top with shrimps or prawns, then season and serve with lime wedges.
Serves 4 – Serving Size 1/4 – Nutrition Per Serving
Calories: 367, Fat: 7 g, Carbohydrate, 43 g
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