Butter Curry Prawns with Almond Rice Pilaf
- 1 1/2 pounds large Shrimp, peeled and deveined
- 2 tbsp. Butter
- 1 cup Basmati Rice (available in store at Well Seasoned)
- 1 small Shallot, finely chopped
- 1/4 cup frozen Green Peas
- 1 tbsp. Well Seasoned Olive Oil
- 4 tbsp. fresh Cilantro, chopped
- 2 tbsp. sliced Almonds toasted (plus more for garnish, optional)
- 1/2 a container of Chef Carl's Gourmet to Go "Butter Sauce" (or more if you want it extra saucy) (available in store at Well Seasoned)
- In a medium sized skillet over medium high heat, melt the butter and cook the prawns until just barely cooked. Add the butter sauce & frozen peas and simmer until the sauce is hot and the prawns are cooked. Remove from the heat and stir in half the cilantro.
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For the rice: In a small sauce pan, saute the chopped shallot in 1 tbsp. olive oil. When the shallot is translucent but not brown, add the rice. Stir the rice in the hot oil and onion until the rice starts to toast. Add 1 3/4 cup of water to a small sauce pan and bring to a boil. Add the rice and stir. Bring to a boil, remove from heat, cover and steam until cooked through. Stir in the toasted almonds and season with salt & pepper, right before serving.
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To serve: Place a generous serving of rice on the plate and top with the butter prawns. Garnish with the rest of the cilantro and additional toasted almonds. Serve with oven roasted cauliflower.
Calories 204 kcal, Total Fat 0.6 gm, Saturated Fat 0.1 gm, Protein 3 gm, Carbohydrates 51 gm
