GARLIC PRAWNS
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Garlic prawns on garlic butter rice is a simple recipe that really lets the delicious flavours (garlic, butter, parmesan…) shine through. Even better, these garlic prawns can be on the table in under half an hour.

Garlic prawns on garlic butter rice is a simple recipe that really lets the delicious flavours shine through.

I find this meal super easy for a busy weeknight when we’re low on ingredients. I usually have rice in the pantry and prawns in the freezer, and you can throw in whatever veggies you have on hand. 

Broccoli is a good, budget-friendly alternative to broccolini. If you don’t like prawns, you can replace with diced chicken thighs. And if you LOVE prawns, then you might want to increase the quantity!

 

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Garlic prawns on garlic butter rice is a simple recipe that really lets the delicious flavours shine through.

GARLIC PRAWNS

Keyword: MAIN MEALS, SEAFOOD
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

This is a simple recipe that really lets the delicious flavours (garlic, butter, parmesan…) shine through. Even better, these garlic prawns can be on the table in under half an hour.

QUICK PRINT

Ingredients

RICE

  • 3 stalks celery
  • 2 cloves garlic
  • 2 Tbsp butter
  • 1 1/2 cups jasmine rice (300g)
  • 2 1/2 cups chicken stock (625ml)
  • 1/3 cup finely grated parmesan (30g)
  • 60 g baby spinach (2.1oz)

GREENS

  • 250 g broccolini (8.8oz)
  • 2 spring onions

PRAWNS

  • 3 large cloves garlic
  • 3 Tbsp butter
  • 500 g raw prawns, fresh or frozen (heads and tails removed, defrosted (1lb 2oz)
  • 1 cup chicken stock (250ml)
  • 2 Tbsp lemon juice
  • 1/2 Tbsp cornflour dissolved in 1/2 Tbsp cold water

Instructions

  1. PREPARE RICE

    Finely dice celery and crush garlic. Melt butter in a large non-stick pot over a medium heat. Add the celery and garlic and cook, stirring, for 2 minutes, until garlic starts to turn golden. Stir in rice, coating with butter mixture. Pour in chicken stock, stir, and bring to a simmer. Once simmering, reduce heat to medium low and place the lid on the pot. Simmer, without stirring or removing the lid, for 15 minutes. Remove from the heat (keeping the lid on) and leave to rest for 5 minutes.

  2. PREPARE GREENS

    While rice is cooking, trim any dry ends off the broccolini and place in a microwave steamer. Cook for 3 1/2 minutes, until tender. Finely slice spring onions.

  3. COOK PRAWNS

    Crush garlic. Once you have taken the rice off the heat to rest, melt butter in a large frying pan over a medium heat. Add garlic and prawns, stirring frequently. When prawns are almost cooked (turning pink and opaque), add chicken stock, lemon juice and cornflour. Simmer until prawns are fully cooked and sauce has thickened a little (this should only take a couple of minutes). Season with salt and pepper. You can add extra lemon juice, to taste, if you like.

  4. SERVE

    Check rice has absorbed all the liquid, then fluff up with a fork. Stir in parmesan and spinach and season with salt and pepper to taste. Serve rice topped with prawns and spring onions, with sauce drizzled over the top and broccolini on the side.

Recipe Notes

WINE MATCH: Try a fruity Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure you use gluten-free chicken stock.
PORTION SIZE: 500g prawns (with heads and tails removed) is approximately 7-8 large prawns per person. For bigger appetites, you could pan fry some chorizo to go with the prawns.
INGREDIENT SWAPS: If you don’t like prawns, you can replace with diced boneless, skinless chicken thighs. The celery could be replaced with finely diced leek or onion. You can use broccoli instead of broccolini.
STORING AND REHEATING: Keep individual portions in containers in the fridge and reheat in the microwave as required.

 

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2 Comments

  1. Lauren says:

    This was yum! I particularly liked how versatile the rice was, it was really tasty on it’s own or could be used as a base for other risotto type meals with different types of meat. My kids (6 & 4) loved it! Will make this again, thank you.

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