Guyanese Peppery Shrimp Stew with Saffron Rice

Ingredients

• 600 g raw whole shell-on prawns
• 300 g long-grain white rice
• 0.5 tsp saffron strands
• 400 g tinned chopped tomatoes
• 1 white onion
• 4 clove garlic cloves
• 2 red chilli, finely chopped
• 3 fresh thyme
• 1 lime
• 2 tbsp vegetable oil

Method

1. 1

   Steep the saffron strands in 2 tbsp of boiling water for 5 minutes.

2. 2

   Heat the oil in a wide pan over medium heat. Cook the diced onion for 4 minutes, then add the crushed garlic, chopped chillies and thyme and cook for 2 minutes.

3. 3

   Stir in the chopped tomatoes and 100ml water. Simmer for 8 minutes until the sauce reduces and deepens in colour.

4. 4

   Add the prawns and cook for 4–5 minutes until pink and cooked through. Squeeze over the lime juice and season well.

5. 5

   Cook the rice in 600ml salted water with the saffron and its soaking liquid added: bring to the boil, cover and cook on the lowest heat for 18 minutes.

6. 6

   Serve the peppery shrimp stew over the golden saffron rice.