OUR RECIPES

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Creamy Prawns, Peas and Rice

INGREDIENTS

  • 800g tiger prawns

  • 250 g basmati rice washed

  • 75 g salted butter

  • 1 onion finely chopped

  • 2 cloves crushed garlic

  • 500 ml chicken stock

  • Salt and pepper to taste

  • 200 g frozen green peas

  • 1/2 cup fresh cream

  • 3 tbls grated Parmesan cheese

  • 1 egg yolk beaten

  • 2 tbls chopped dill

  • METHOD:

  • Remove the heads, feelers and feet from the prawns, butterfly them and remove the black vein running down their backs and keep the shells on. Heat the butter in a saucepan and sate the onions and garlic till translucent and the rice and stir together, season with salt and pepper and add the stock, bring the stock to the boil and once it starts to boil turn the heat right down and simmer till almost tender,stir in the prawns and cook till pink, add the peas and heat through, remove from the stove.

  • Stir together the cream,parmesan and egg yolk with half the dill, stir into the rice. Spoon into bowls and garnish with the remaining dill. Tip: If the rice looks like it is drying out add a little more stock.

  • Copyright (c) Jenny Morris 2015 all rights reserved