Prawn Pilaf (4)

Rick Stein’s “Seafood Odyssey” was published in 1999 and I have a few favourite recipes from that book to share. Living in north London at the time, every weekend we would visit the shellfish stall at Chapel Market to buy pints of freshly cooked shell on North Atlantic Prawns and a tub of cockles, or sometimes a crab. We would eat the prawns with mayonnaise or use them to make one of several prawn curry recipes we liked. This was usually followed by a visit to the famous fishmonger Steve Hatt’s on Essex Road to complete our shopping . This is a simple supper dish to enjoy with some chilled white wine .

Prawn Pilaf (4)
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    Prawn Pilaf (4)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Peel the prawns reserving the heads and shells. Put the prawns on a plate and set aside.
      2. Heat 25g 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 mins.
      3. Add the tomato puree and chicken stock, bring to the boil and simmer for 15 minutes then strain into a measuring jug. If there is more than 600 ml return to the pan and boil rapidly until reduced to this amount.
      4. Melt the rest of the butter in a saucepan and add the shallots, garlic, cloves, cardamon pods, cinnamon stick and turmeric. Fry gently for 5 minutes then add the rice and stir well to coat with the butter.
      5. Add the stock to the pan, season with salt and bring to the boil then turn the heat down to the slightest simmer, cover and leave to simmer for 15 minutes. Don't lift the lid during this time.
      6. Uncover and gently stir in the peeled prawns, coriander, diced tomatoes and some seasoning to taste. Recover and leave for 5 mins to heat through. Spoon into a warmed serving dish to serve.
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