Picante de Camarones (Spicy Prawn Stew)
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Ingredients
- 600 g raw tiger prawns, peeled
- 1 red pepper
- 1 red chilli, finely chopped
- 1 tsp ground turmeric
- 1 onion, finely chopped
- 3 garlic cloves
- 100 ml double cream
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 32.5 g
- Carbohydrate
- 66 g
- of which sugars
- 4.9 g
- Fat
- 17.1 g
- of which saturates
- 8.5 g
- Fibre
- 2.7 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Roast the red pepper under a hot grill, turning, for 10 minutes until blistered, then peel, deseed and chop.
- 3
Heat the olive oil in a pan and cook the onion, garlic and red chilli for 6 minutes until softened. Stir in the turmeric and roasted pepper.
- 4
Add the prawns and cook for 3-4 minutes, until they turn pink and are cooked through.
- 5
Stir in the double cream and simmer for 2 minutes.
- 6
Serve over the rice.
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