Cuban Shrimp Enchilado (Prawns in Tomatoes Sauce) with Rice
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Ingredients
- 500 g raw king prawns, peeled
- 1 onion
- 3 garlic cloves
- 1 green pepper, sliced
- 400 g chopped tomatoes
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 407 kcal
- Protein
- 28.7 g
- Carbohydrate
- 66.5 g
- of which sugars
- 6.3 g
- Fat
- 1.9 g
- of which saturates
- 0.5 g
- Fibre
- 3.3 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion, crushed garlic and green pepper in a little oil for 6 minutes until softened.
- 2
Add the chopped tomatoes and simmer for 10 minutes until slightly thickened.
- 3
Add the king prawns and simmer for 3-4 minutes until they turn pink and opaque all the way through.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the shrimp enchilado on the rice.
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