It looks festive, it looks balanced, it looks... well enough about the look! It is a true vitamine&Omega3 shot!
Total Time: 45 minutes Serves: 4
Ingredients
300g Venere rice
4 spoons of filtered fresh orange juice
1 tbsp of filtered fresh lemon juice
4 tbsp of extra virgin of olive oil
1 tbsp of honey
fresh parley
a pinch of pepper
12 prawn tails
Method
Pour the rice in a deep sauce pan with abundant salted boiling water. Cook for about 20 minutes or as per pack instructions. Meanwhile the rice is cooking place the orange and the lemon juice in a bowl. Whisk together with the honey and two spoons of olive oil and ass the chopped parsley and pepper as well.
When the rice is cooked, drain it from its water and place it back into the saucepan. Poor over the vinaigrette previously prepared. Mix well. Taste and adjust of salt and pepper if needed. Keep warm.
In a flat pan heat one spoon of olive oil over high heat. Sprinkle some salt flakes and grate some lemon on the the 12 prawns. Place the prawns into the pan fry each one on both sides for 2 minutes, until they look cooked and crispy. Remove them from heat.
Time to plate: serve rice and top each portion with three prawns.
Drizzle some extra parsley and fresh lemon zest as a final touch.
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