Prawn Pilaf

Chef.Foodie's picture

Feb. 23, 2011


Fresh prawns/3 packets frozen shrimps / prawns 2 1/2 Pound
Fish head and trimmings 1 Pound
Dry white wine 1 1/4 Pint
Water 1 1/4 Pint
Onions 3 Large
Bay leaf 1
Thyme sprig 1 Small
Parsley sprigs 6
Garlic 1 Clove (5 gm)
Stalk celery 1
Coarse salt 1/2 Tablespoon
Peppercorns 6
Olive oil 6 Ounce
Tomatoes 4 Large
Patna rice 12 Ounce
Saffron 1/2 Teaspoon


Make a court bouillon with 1 lb. fish heads and trimmings, 1 1/4 pints dry white wine, 1 1/4 pints water, 1 onion peeled and quartered, 1 bay leaf, 1 sprig thyme, 2 sprigs parsley, 1 clove garlic, 1 celery stalk, 1/2 tablespoon coarse salt and 6 peppercorns.

Bring to a boil, cover and cook over moderate heat for 40 minutes.

Strain bouillon into another saucepan, bring to a rapid boil and plunge 2 1/2 lb. prawns or 3 packets frozen shrimps or prawns into the boiling liquid.

As soon as water reboils turn down heat and cook only until prawns turn pink.

Measure out 1 1/4 pints court bouillon and set aside for rice.

Cool prawns in the remaining bouillon.

If fresh large prawns are used, shell and de-vein as soon as they are cool enough to handle and replace in the bouillon until needed.

Frozen shrimps or prawns that are already cooked when bought do not, of course, need cooking again.

Skin, seed and chop 4 large ripe tomatoes.

Heat 6 oz. olive oil in large heavy saucepan and fry 2 thinly sliced onions until very lightly browned.

Add 12 oz. dry rice and stir until rice is coated with oil and transparent.

Reheat reserved bouillon to boiling and pour over rice.

Add chopped tomatoes and 1/2 teaspoon saffron diluted in a little warm water and simmer until liquid is almost completely absorbed and rice is tender, but not mushy.

Take off stove and, when completely cool, mix in the prawns or shrimps.

Set aside the remaining bouillon to baste when reheating, if necessary.

Oil a deep ovenproof serving dish, pour in the prawn or shrimps and rice mixture, cover and chill.

Reheat in slow oven, 335°F, Reg 3, covered with tin foil.

Sprinkle with 4 sprigs finely chopped parsley just before serving.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4985Calories from Fat 1734

 % Daily Value*

Total Fat 196 g301.5%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 6085 mg253.54%

Total Carbohydrates 410 g136.7%

Dietary Fiber 30 g120%

Sugars 65 g

Protein 299 g598%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet