You are here:

Lemon and tomato prawns

From Market Kitchen
Lindsey Bareham serves these prawns in a fresh summery sauce with wild red rice and feta

Lemon and tomato prawns

Method

1. Boil the rice in plenty of salted water for 40 minutes. Drain.

2. Meanwhile heat 1 tablespoon of the olive oil in a medium pan and stir in the prawns. Add the whisky and squeeze over the lemon juice. Let it bubble up for 30 seconds, then tip the prawns out into a bowl.

3. Heat the remaining 3 tablespoons of olive oil in the pan. Add the spring onions and garlic, season and cook for 5 minutes, stirring occasionally. Add the lemon zest and half the chopped parsley then stir in the chopped tomatoes. Leave to simmer for 10 minutes.

4. Return the prawns and their juices to the pan and cook for 5 minutes more. Turn off the heat. Add the remaining chopped parsley and crumble the feta over the top.

5. Divide the hot rice between 4 warm serving plates and spoon the prawns over the top.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 5 min
Cook: 1 hr

Ingredients
300g Camargue wild red rice
4 tbsp Olive oil
400g Prawns, cooked and peeled
3 tbsp whisky
1 unwaxed lemon, zest and juice
125g Spring onions, finely sliced
2 garlic cloves, finely chopped
25g flat-leaf parsley, finely chopped
2 tinned chopped tomatoes
100g Feta cheese