Fish and Seafood Recipes - Rice with King Prawn Sauce

Ingredients                 

• 12 whole king prawns (jumbo shrimp)

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp olive oil

• 1 onion, finely chopped

• 1 celery stick, finely chopped

• 1 large carrot, finely chopped

• 120 ml/4 fl oz/1/2 cup brandy

• 250 ml/8 fl oz/1 cup dry white wine

• Salt and freshly ground black pepper

• 1.2 liters/2 pts/5 cups chicken or fish stock

• 450 g/1lb/2 cups arborio or other risotto rice

• Lemon twists

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Method:

1. Shell and devein the prawns, leaving the tails on. Heat half the butter with the oil in a saucepan.

2. Add the onion, celery and carrot and fry (sauté) for 3 minutes, stirring. Add the brandy, wine and prawns.

3. Season with salt and pepper and simmer very gently for 15 minutes until slightly thickened.

4. Meanwhile, bring the stock to the boil. Add the rice and simmer for 15-20 minutes until the rice is tender and has absorbed the liquid.

5. Stir in the remaining butter then spread the rice on a hot serving dish.

6. Spoon the prawn sauce on top and serve straight away, garnished with lemon twists.