Tiger prawn jambalaya

Yield: 2 servings

Measure Ingredient
8 Raw tiger prawns; shell on, fresh or
; frozen and
; thoroughly
; defrosted, or you
; could use cooked
; Mediterranean
; prawns in their
; shells
4 ounces Chorizo sausage; peeled and cut into
; 3/4" pieces
1 tablespoon Olive oil; (1 to 2)
1 medium Onion; peeled and cut into
; 1/2" slices
2 Cloves garlic; peeled and crushed
2 Sticks celery; trimmed and sliced
; into 1/2" pieces on
; the diagonal
1 Green chilli; deseeded, finely
; chopped
1 Yellow pepper; deseeded, cut into
; 1/2" slices
6 fluid ounce White basmati rice
1 teaspoon Tabasco sauce
3 mediums Tomatoes; dropped into
; boiling water for a
; minute, peeled and
; chopped
1 Bay leaf
1 tablespoon Roughly chopped flat leaf
Parsley; to garnish
2 Spring onions; trimmed and finely
; sliced, to garnish
Salt and freshly milled black pepper

You will also need a 10"/25.5cm frying pan with a lid.

1 Bring a pan of 570ml/1 pint water to simmering point. If using the raw prawns, drop into the water for three minutes.

2 After that remove with a draining spoon, reserving the cooking liquid.

(Cooked prawns will not need this pre-cooking) 3 Set aside two whole prawns and shell the rest. To do this, remove the heads by giving them a sharp tug and peel off the rest - which comes away very easily - but leave the tails intact as this makes them look nicer.

4 Remove the black vein from the back of each prawn, which will come away easily, using the point of a sharp knife. Place the shells in the water and simmer for 30 minutes, without a lid, to make a prawn-flavoured stock.

Drain and discard the shells.

5 Pour the hot stock into a jug and cover with a plate to keep warm. Heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat.

6 Remove from the pan to a plate and set aside. Add 1 tbsp oil and, when hot, fry the onions for 2-3 minutes to brown them at the edges. Return the chorizo to the pan and add the garlic, celery, chilli and sliced pepper.

7 Continue to fry for 4-5 minutes until the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to.

8 Stir in the rice to get a good coating of oil, measure out 12fl oz/340ml reserved stock and add the Tabasco to it.

9 Add the chopped tomatoes and bay leaf to the pan and pour in the stock.

Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Turn the heat to low, add a lid and let it barely simmer for 20 minutes.

10 Check the rice is cooked and return the shelled and two reserved shell-on prawns to the pan, adding a little more stock if necessary. Cover with a lid for five more minutes, serve garnished with the chopped parsley and spring onions.

Converted by MC_Buster.

Per serving: 152 Calories (kcal); 8g Total Fat; (41% calories from fat); 4g Protein; 21g Carbohydrate; 0mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates

Recipe by: Deliah

Converted by MM_Buster v2.0n.

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