GOAN PRAWN PULAO (PILAF)
A super delicious, lightly spiced, quick and easy rice recipe with prawns, from Goa made with coconut milk. Rice, prawns and coconut - lunch couldn't be better!
Provided by Kitchen Mai
Categories Main Course
Time 35m
Number Of Ingredients 26
Steps:
- Marinate the prawns in ½ teaspoon salt, lime juice and turmeric powder for 15 minutes
- Heat the cooking pot with the ghee. When it melts, add the whole spices, once they turn fragrant, add in the onions, sautee´until they become soft and light brown. Next add the ginger garlic pastes and chilis, cook for couple minutes and then add the tomato
- Once the tomatoes soften, add the vegetables and spice powders. Cover and cook for 4-5 minutes and then throw in the prawns, mix well and cook for 2 minutes*
- Next, add the soaked rice and coriander leaves. Mix well but gently, so as to not break the rice grains
- Now add the coconut milk, water and salt to taste, give it another mix. Be mindful that the prawns also have salt due to the marination. Cook this on high flame until the water and coconut milk from the surface dries up
- Then cover with the cooking pot with a lid an cook on the lowest flame for another 8 minutes. Once done, remove the pot from the heat and let it sit for 10 minutes before serving
- Garnish your delicious Goan prawns pulao with fresh coconut and coriander leaves and serve. Enjoy!
Nutrition Facts : Calories 497 kcal, ServingSize 1 serving
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.
SHRIMP PILAF FLORENTINE
With such a fabulous blend of tastes and textures, it's hard to believe this seafood supper comes together in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in 12-inch skillet over medium-high heat. Cook bell pepper, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.
- Stir in pasta, dill weed, lemon peel, salt, broth and water. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until pasta is tender.
- Stir in spinach and shrimp. Cook 2 to 3 minutes or until shrimp are tender. Sprinkle with cheese.
Nutrition Facts : Calories 365, Carbohydrate 48 g, Cholesterol 115 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1000 mg
EASY PILAF
This basic pilaf is quick and easy to make.
Provided by Elaine Mical
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
- Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
- Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 416.3 mg, Sugar 0.9 g
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
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 AND CORN PILAF
Categories Rice Shellfish Side Low Fat Quick & Easy Lunch Shrimp Corn Fall Summer Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
- Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.
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.
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- Melt ¼ cup ghee in a medium pot over medium heat. Add onions, season with salt, and cook, stirring occasionally, until deeply golden brown and starting to look lacy (this will take some time!), 15–20 minutes. Using a slotted spoon, transfer half of the onions to a plate and set aside for serving.
- Add chiles de árbol, tomato paste, 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric to onions still in pot. Cook, stirring often, until tomato paste darkens slightly, about 3 minutes. Add rice and cook, stirring, until each grain is well coated, about 30 seconds. Add 1½ tsp. salt, pour in 2¼ cups water, and give mixture a stir to prevent any grains from sticking to bottom of pot. Bring to a boil, then reduce heat to low and cover pot. Let rice cook until water is completely absorbed and rice is tender, 16–18 minutes. Remove pot from heat and let rice sit (still covered) 15 minutes.
- While the rice is resting, toss shrimp with garlic, ginger, remaining 2 tsp. coriander, 1 tsp. pepper, and ½ tsp. turmeric in a medium bowl. Season with salt and toss again.
- Five minutes before rice is done resting, melt remaining 2 Tbsp. ghee in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and cook until lightly charred around the edges, about 1 minute per side. Remove from heat.
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