Fish and Seafood Recipes - South of the Border Casserole

Ingredients

• 350 g/12 oz/1 1/2 cups long-grain rice

• 50 g/2 oz/1/4 cup butter

• 3 celery sticks, chopped

• 2 onions, chopped

• 1 small red (bell) pepper, chopped

• 298 g/1 can condensed cream of celery soup

• 150 ml/2/3 cup milk

• 450 g/1 lb/4 cups raw king prawns (jumbo shrimp), shelled

• 30 ml/2 tbsp chopped coriander (cilantro)

• Cayenne

• Salt and freshly ground black pepper

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Method:

1. Cook the rice in plenty of boiling salted water for 10-15 minutes until just tender. Drain, rinse with boiling water and drain again.

2. Meanwhile, melt the butter in a saucepan and fry (sauté) the celery, onions and pepper for 4 minutes until soft and lightly golden.

3. Blend the soup with the milk, add to the pan and bring to the boil. Reduce the heat, add the prawns, cover and simmer gently for 15 minutes.

4. Add the coriander and rice and heat through, stirring. Pile on to warm serving plates, garnish with cayenne and season to taste before serving.