Tangy Pink Prawns With Paisley Rice Recipe

Name: Tangy Pink Prawns With Paisley Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: . 2-3 lb fresh pink prawns in shell or cooked bay shrimp; Marinade for shellfish-; . 1/2 cup soy sauce; 2 tb red pepper flakes; 1/2 cup dry white vermouth; Method for rice-; .10 cups chicken stock; .2 whole garlic cloves on a toothpick; . 4 bay leaves; . 4 cups basmati rice; . 1/2 large yellow onion minced; . 1 1/2 cup italian type dressing; . 1/2 cup soy sauce; . 2 cups grated raw carrot; . 1/3 lb fresh mushrooms, sliced; . 1 cup diced pimento; . 1 cup cliced black olives; . s/p; .

Servings: persons

. 2-3 lb fresh pink prawns in shell or cooked bay shrimp
Marinade for shellfish-
. 1/2 cup soy sauce
2 tb red pepper flakes
1/2 cup dry white vermouth
Method for rice-
.10 cups chicken stock
.2 whole garlic cloves on a toothpick
. 4 bay leaves
. 4 cups basmati rice
. 1/2 large yellow onion minced
. 1 1/2 cup italian type dressing
. 1/2 cup soy sauce
. 2 cups grated raw carrot
. 1/3 lb fresh mushrooms, sliced
. 1 cup diced pimento
. 1 cup cliced black olives
. s/p
.

1
marinate prawns in shell /or shrimp for 1 hour in 1/2 cup dry white vermouth, 2 tb red pepper flakes and 1/2 cup evo olive oil.
2
Drain, and saute in hot pan just to pink, set aside. Prawns can be left in shell or peeled with only tail on.
3
. In 6 qt stock pot bring first 4 ingredients to boil. Stir then turn to simmer, cover with lid and cook 20 minutes or until liquid is absorbed.
4
.Lift out garlic and bay leaves.
5
.Off heat, stir in onion,carrot, mushrooms, pimento, olives soy sauce and Italian type dresssing.
6
.Taste of salt,(remember soy is salty) and add 2-3 lb of prawns or shrimp in a nice display over top.
7
.Refrigerate for several hours to blend all flavors
8
.Present salad in decorative bowl, using clusters of dill or parsley at rim of bowl.
9
. This recipe can be a main entree or side salad.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: . 2-3 lb fresh pink prawns in shell or cooked bay shrimp, Marinade for shellfish-, . 1/2 cup soy sauce, 2 tb red pepper flakes, and more.

Yes, Tangy Pink Prawns With Paisley Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tangy Pink Prawns With Paisley Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions