ONE-PAN PRAWN PILAU
Make an exotic meal without fuss with this one-pan prawn pilau
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften. Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
- Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, peas and chilli. Cover the pan and leave to stand for 5 mins.
- Fluff up the rice grains with a fork and season if you want. Scatter over the coriander and serve with lemon wedges.
Nutrition Facts : Calories 340 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 2.38 milligram of sodium
NORTH ATLANTIC PRAWN PILAF
From Rick Stein's Coast to Coast cookbook, this prawn pilaf recipe makes for a wholesome supper. Serve alongside a cold glass of New Zealand Chardonnay.
Provided by Rick Stein
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- Peel the prawns but keep the heads and shells. Put the prawns on a plate and set aside. Heat 25g (1oz) of the butter in a large pan, add the onion and carrot and fry over a medium heat for 6-7 minutes, until lightly browned. Add the prawn heads and shells and continue to fry for 3-4 minutes. Add the tomato purée and chicken stock, bring to the boil and simmer for 15 minutes. Strain into a measuring jug; if there is more than 600ml (1 pint), return it to the clean pan and boil rapidly until reduced to this amount. Meanwhile, rinse the rice in a few changes of cold water until the water runs relatively clear. Cover with fresh water and leave to soak for 7 minutes. Drain well. Melt the rest of the butter in a saucepan and add the shallots, garlic, cloves, cardamom pods, cinnamon stick and turmeric and fry gently for 5 minutes. Add the rice and stir well to coat the rice with the spicy butter. Add the stock to the pan, season with salt and bring to the boil, then turn the heat right down to the slightest simmer, put a lid on the pan and leave to simmer for 10 minutes. Don't lift the lid during this time. Uncover and gently stir in the peeled prawns, coriander, diced tomatoes and some seasoning to taste. Re-cover and leave for 5 minutes to warm through. Then spoon into a warmed serving dish and serve.
ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add shrimp stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams
PRAWN PILAF
I love doing this dish, which was inspired by George Moudiotis's Traditional Greek Cooking. Bright and colourful, it makes a wonderful starter or can be great as a part of many dishes shared.
Provided by Brigitte Hafner
Time 30m
Yield SERVES 4 as a starter
Number Of Ingredients 12
Steps:
- Gently fry the onion and garlic in oil until soft and golden. Add rice and cook, stirring for a minute before adding the tomatoes, water and lemon juice. Season with salt and pepper, bring to the boil, reduce heat to a slow simmer and cook uncovered for 10 minutes. Add the prawns, tucking them in the rice and continue to cook for another 5 minutes or until rice is just soft. Remove from heat and allow to cool slightly, then crumble over the fetta, parsley and mint. To serve Serve directly from the pot with lemon wedges on the side.
SHRIMP PILAF
This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.
Provided by Hey Jude
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
- Lift out and set aside (shrimp will get more cooking time later).
- Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
- Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
- Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
- Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
- With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
- Sprinkle with parsley.
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
SPEEDY PRAWN PILAF
There is more to your microwave than reheating leftovers - try this low fat almost-instant meal
Provided by Good Food team
Categories Lunch, Snack, Supper
Time 7m
Number Of Ingredients 5
Steps:
- Mix half a pouch Tilda Pure Basmati Rizzaz with the frozen peas, frozen prawns, 2 tbsp water and curry powder. Season if you want to, cover and cook in the microwave on High for 3 mins until piping hot. Serve with a spoonful natural yogurt.
Nutrition Facts : Calories 325 calories, Fat 5 grams fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 4.78 milligram of sodium
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SPICED PRAWN AND PEA PILAF RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 40 minsCategory Trout RecipesCalories 486 per serving
- Heat the oil in a large, lidded sauté pan. Fry the onion, stirring frequently, for 5 minutes until soft but not coloured. Add the garlic, cook for another minute, then add the spices and cook for 2 minutes. Add the rice and cook, stirring, for a minute or two to toast, then add the stock, season well and bring to a simmer. Simmer for a minute, then put the lid on and turn down the heat as low as possible – you should just be able to hear it gently bubbling.
- Cook, without stirring, for 20 minutes until the rice is cooked with a little bite and the liquid has been absorbed. Add the prawns to the pan 3-4 minutes before the end of the cooking time, then add the peas for the last 2 minutes.
- Once the rice is cooked and the prawns are completely pink, stir through the lemon juice, taste and adjust the seasoning as needed. Serve immediately – it’s great with a dollop of Greek yogurt.
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