Description
Delicious savory combo of rice and prawns, sweet peas, and tangy lemon yogurt
Ingredients
- 1/2 golde onion, diced
- 1–2 cloves of garlic, diced
- 2 servings brown rice
- 3/4 cup of peas
- large handful of chopped spinach
- small handful of chopped flat leaf parsley
- 1 – 2 sprigs spring onion, chopped
- shrimp, cooked, peeled, deveined – 5 to 6 pp depending on the size
- olive oil
- salt and pepper
- Tajin chili & lime salt
- 1 lime
Yogurt Sauce
- 1 to 2 cloves garlic depending on the size
- 1.5–2 fresh limes, squeezed
- salt and pepper
- handful flat leaf parsley
- 3 to 4 tbs yogurt
Instructions
- Start by getting your rice on, following packet instructions. Now get your prawns and peas out the freezer to defrost. I place the prawns in a bowl of cold water (must be cold) as this helps them defrost quickly! For the peas, you can follow heating instructions on the packet, but I normally just add boiling water to a large bowl, throw in the frozen peas, and top with a plate to trap in the heat. I leave them there to ‘heat up/cook’ while I do all the remaining cooking!
- Make the yogurt sauce. Pop everything in a hand held cordless chopper attachment (comes with my kitchen aid hand held blender) and blitz together. If you don’t have one of these, a hand help blender in a deep pitcher will do the trick! Give it a taste and adjust flavors accordingly. Sometimes I like it more tangy with extra lemon and salt. You can even add some chili flakes!
- Time get all your other ingredients out in front of you, and place a large frying pan on the stove. Add a good splash of olive oil, and set the heat to low. Finely dice up your onion and place in the pan, frying on a low heat for 8-10 mins stirring every few minutes. While that’s slowly cooking in the background, finely chop the garlic, spring onion, flat leaf parsley, and roughly chop the spinach. Once the onions are golden, add the garlic and fry for a further 2-3 minutes.
- Now add your prawns that have been laid to rest on a paper towel to soak up the water, Tajin chili and lime salt, spring onion, parsley, and juice of half a lime. Give it all a good mix for a minute or two.
- By this stage your rice should be done. Spoon in 4 ladles of rice (about two portions), add the spinach, and continue to stir over the heat for about a minute or two, adding more salt and lime to taste. Finally, once you are happy with the flavors, dish into a bowl and top with the yogurt sauce, chili flakes (optional), and an extra sprinkle of parsley! Enjoy!
Notes
This recipe serves two, but you will have plenty left overs of the yogurt sauce. I normally store this in a recycled jar in the fridge, and it keeps for a good week or two. The garlic flavor will become stronger the longer it sits, which I quite like. For ease, I buy frozen packs of cooked, peeled, deveined shrimp, because it’s quick to defrost as and when you need them! I use cashew yogurt as I prefer being dairy free, but other types will do! Try to stay away from coconut yogurt for this recipe, as I find it too sweet for these kinds of recipes. Lastly, for the Tajin salt I use, I’ve added a link below! If you don’t have this, salt, chili flakes, and extra lime will do the trick.
- Cook Time: 35
- Category: Lunch/Dinner
- Method: Stovetop