Fish and Seafood Recipes - Tiger Prawns with Cinnamon Rice

Ingredients                 

• 225 g/8 oz/1 cup long-grain rice

• 5 cm/2 in piece cinnamon stick

• 30 ml/2 tbsp sunflower oil

• 1 garlic clove, chopped

• 2 leeks, sliced

• 3 tomatoes, skinned and chopped

• 60 ml/4 tbsp tomato puree (paste)

• 600 ml/1 pt/2 1/2 cups fish or chicken stock

• 750 g/6 cups raw peeled tiger prawns (jumbo shrimp)

• Salt and freshly ground black pepper

• 30 ml/2 tbsp chopped parsley Ground cinnamon

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Method:

1. Cook the rice in plenty of boiling salted water with the cinnamon stick for 10 minutes or until just tender. Drain.

2. Meanwhile heat the oil in a pan, add the garlic and leek and fry (sauté) for 4 minutes, stirring. Add the tomatoes and cook for a further 3 minutes.

3. Add the tomato puree and stock, bring to the boil, reduce the heat and boil rapidly for 30 minutes or until reduced and thickened.

4. Add the prawns and cook gently for a further 5-8 minutes until cooked. Season to taste. Add the parsley to the rice, spoon on to serving plates and form into a nest on each plate.

5. Dust with the cinnamon. Spoon the prawn mixture into the centre of each and serve straight away.