Skip to content
ingredients
- 6 tablespoons unsalted butter
- 2 cups jasmine rice, rinsed
- 2¼ cups chicken broth
- 1¾ cups water
- 1 inch ginger, peeled
- 1 bay leaf
- Kosher salt
- 20 medium prawns, peeled and deveined
- Pinch of cayenne pepper
- 1 tablespoon grapeseed oil
- 1 onion, thinly sliced
- 10 garlic cloves, chopped
- 2 anchovies
- 1 tablespoon tomato paste
- 1 teaspoon chili flakes
- 5 saffron threads
- ½ cup tomato puree
- juice of ½ lemon
- Chopped parsley or chives for garnish
- Preheat oven to 400 degrees. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add rice, 1¾ cups broth, water, ginger, bay leaf, and a generous pinch of salt. Bring to a boil, cover and place in the oven. Bake until grains are tender, 20 minutes. Fluff up the rice with a fork.
- Meanwhile, season shrimp with cayenne pepper and salt. Heat oil in a large skillet over high heat. Once the oil is smoking, add the shrimp and quickly sear both sides until the shrimp are colored but not curled. Remove partially cooked shrimp from pan and set aside.
- Reduce the heat to medium under the pan that will be used to cook the shrimp. Stir the onions into the shrimp fat. Cook until translucent, 2 minutes. Add the garlic, anchovies and tomato paste and sauté for 1 minute. Add the remaining broth, chili flakes, saffron, and tomato puree. Simmer for 10 minutes until the sauce becomes syrupy. Return the shrimp to the pan, add the remaining butter and toss until the sauce coats the shrimp. Season to taste with salt and lemon juice.
- To serve, garnish the rice with the shrimp and sauce. Garnish with herbs.
Source link
