Recipe courtesy of Steve Myddleton and Paul Fenton
Show: Eat St.
Bonzai Prawns
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups julienned Bermuda red onions
  • 2 cups diced tomatoes
  • 6 cloves garlic, minced (2 tablespoons)
  • 1/4 cup chopped fresh Italian flat-leaf parsley, plus sprigs for serving
  • Salt and freshly ground black pepper
  • 4 tablespoons sweet butter (unsalted)
  • 1 cup white wine
  • 6 cups cooked basmati rice
  • Wild rice and whole grains added to mixture as per personal preference
  • 16 to 24 prawns, peeled and deveined
  • Pineapple brochette, for serving
  • Lemon, for serving

Directions

Saute the onions, tomatoes, garlic, flat leaf parsley, salt, and pepper in butter for approximately 4 minutes on high heat. Add prawns and saute for 30 seconds. Add white wine, cover for 2 minutes. 

Lay bed of rice and grains on plate in small mound. Arrange prawns towards the center of the mound with tails out. Put 1/4 of butter sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat-leaf parsley and lemon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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