Spiced Rice With Prawns Recipes

SPICED RICE WITH PRAWNS

Steps:

• Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.
• While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok. Add the onion and bacon and stir fry for 3-4 minutes, until the onion starts to turn golden and the bacon begins to cook. Stir in the curry paste and cook for a few seconds, then tip in the prawns and heat them through for a minute or so.
• Push the prawn mixture to one side of the pan and add the drop of oil to the other side. Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the prawns. Add the rice and peas and mix well. Serve immediately, with soy sauce for sprinkling, if you like.

SPICY SHRIMP WITH RICE

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

SPICY PRAWNS AND RICE

Steps:

• Put the rice and double the volume of water (1 litre) into a pan, cover and bring to simmering point. Reduce the heat, cover and cook for 15 minutes
• Then take off the heat and leave to stand for 10 minutes
• Meanwhile, gently soften the onions in the oil for 10 minutes or until soft
• Add the turmeric, paprika, garlic and chilli and cook for a couple of minutes
• Add the prawns and herbs, if using, and cook for another few minutes or until the prawns are pink and cooked through. Stir into the rice and serve with lemon wedges

ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY

Steps:

• Fry the onions, garlic, chilli, and red pepper with a little olive oil.
• Add the chorizo after a minute.
• Stir in the turmeric, salt, pepper, and long grain rice.
• Pour in the water and simmer for 20 minutes.
• Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
• Enjoy!

SPICY PRAWN FRIED RICE FROM NEW ZEALAND

Steps:

• 1. Pour the beaten eggs into a hot, lightly greased frying pan and cook for 1-2 minutes until eggs are set, then turn the omelette onto a chopping board, cool, roll up and slice thinly.
• Pat prawns dry with paper towels and heat sesame oil in a wok or open deep frying pan, add the prawns and cook until they turn pink, then set aside and keep warm.
• Add spring onions and garlic and stir-fry over medium heat for 1 minute, next add the sweet thai chilli sauce, dark soya sauce, fish sauce and lime juice.
• Return the prawns to the wok with the cooked rice and snow peas and toss together in the sauces.
• Continue stir-frying until the rice and prawns are hot, then carefully stir through the sliced omelette and enjoy.

SPICY RICE WITH SHRIMP AND PEPPERS

Steps:

• Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl. Season with salt and pepper.
• Toss shrimp with lime juice in bowl. Let stand 30 minutes. Bring clam juice and annatto powder to boil in small saucepan, stirring to dissolve. Cover and set aside.
• Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add shrimp with any juices to pan; sprinkle with salt and sauté until just opaque in center, about 3 minutes. Transfer to plate. Add onion, green pepper, and garlic to pan; sauté 2 minutes. Add tomatoes, cilantro, chile, and 1 chopped green onion to pan. Reduce heat to medium and sauté until vegetables are almost tender, about 3 minutes. Add 1 tablespoon vinegar and rice; stir 2 minutes. Add clam juice mixture. Boil rice mixture 1 minute. Reduce heat to low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Season with salt and pepper. Stir in shrimp. Cover and cook until shrimp are heated through, about 1 minute. Transfer to bowl. Sprinkle with 1 chopped green onion. Serve with dressing.
• *Available in the spice section of some supermarkets, at Latin markets, and from wholespice.com.

SPICY SHRIMP WITH RICE

Steps:

• If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step.
• Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis.
• Prepare your rice as directions on box suggest.
• Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like.
• Serve shrimp and sauce over rice.

ONE-POT SPICED SHRIMP AND RICE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.