John Myers
Ouzo Prawns with Tomato Rice
The perfect ouzo prawns with tomato rice recipe with a picture and simple step-by-step instructions.
- 1 Fresh shallot
- 100 g Rice
- Salt
- 100 g Date tomatoes
- 6 Stems Fresh thyme
- 2 tbsp Rapeseed oil
- 3 tsp Tomato paste
- Pepper from the grinder
- 1 Fresh shallot
- 1 Peeled garlic clove
- 250 g Mushrooms brown
- 3 tbsp Rapeseed oil
- Salt and pepper
- 100 g Shrimp peeled deveined
- Salt and pepper
- 0,25 tsp Red chilli flakes
- 4 tbsp Ouzo
- 100 ml Vegetable broth
- For the tomato rice: Cook the rice in salted water according to the instructions on the packet (I cooked the rice in my rice cooker). Halve and quarter the date tomatoes. Finely dice the shallot. Pluck the thyme leaves from the stalks. Heat 2 tablespoons of oil in a pan, sauté thyme and shallots. Briefly sauté tomato paste. Mix in rice and tomatoes and fry for 3-4 minutes. Season with salt and pepper.
- For the ouzo prawns: Finely dice the shallot. Cut the garlic into thin slices. Clean the mushrooms, cut larger mushrooms in half. Pluck the parsley leaves and roughly chop. Heat 2 tablespoons of oil in a pan. Fry the mushrooms in it over high heat, season with salt and pepper and take out. Pat the prawns dry, add 1 tablespoon of oil to the pan and fry briefly for about 1 minute on each side.
- Add shallots and garlic and fry briefly. Season with salt, pepper and chilli flakes. Pour in ouzo and let simmer uncovered for 1/2 minute. Add the mushrooms and stock and bring to the boil again for 1/2 minute. Season the stock with salt and pepper. Mix in the parsley. Serve with the tomato rice.
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