Strogonoff de Camarao (Brazilian Prawn Stroganoff)
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Ingredients
- 600 g raw tiger prawns, peeled
- 200 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tbsp tomato ketchup
- 200 ml double cream
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 670 kcal
- Protein
- 33.7 g
- Carbohydrate
- 67.1 g
- of which sugars
- 6.5 g
- Fat
- 29 g
- of which saturates
- 15.9 g
- Fibre
- 2 g
- Salt
- 0.92 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
Heat the olive oil in a wide pan and cook the onion and garlic for 4 minutes until softened.
- 3
Add the mushrooms and cook for 5 minutes, then stir in the tomato ketchup.
- 4
Add the prawns and cook for 2-3 minutes until they start to turn pink.
- 5
Pour in the double cream and simmer for 3-4 minutes, until the prawns are cooked through and the sauce has thickened slightly.
- 6
Serve over the rice.
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