Prawn Pilaf


Serves 1

250 - 300g cooked North Atlantic shell-on prawns

For the Stock:

Splash of Olive Oil

1 tbsp roughly chopped onion

A few pieces roughly chopped celery & leaves

A few peppercorns

Bay leaf

1 slice of lemon

3-4 parsley stalks

splash dry white wine

For the Pilaf:

Knob of butter

1 medium onion, finely chopped

1 clove garlic, peeled & crushed

100 - 120g long grain rice, rinsed

Salt and freshly ground black pepper

1 tablespoon chopped parsley

Lemon wedges, parsley and whole prawns to garnish


A great way of using the whole prawn to make a simple but tasty lunch dish or an accompaniment to fillets of fish.

Featured at The Bexhill Festival of the Sea 2016.

How to prepare

Peel and the prawns (reserving a few whole for garnish if liked). Place the shells & heads into a saucepan with the remaining stock ingredients except the white wine.

Cook over a high heat until the prawn shells just begin to brown. Add the wine and enough cold water to generously cover. Bring to the boil. Reduce heat and simmer for 15 to 20 minutes skimming if necessary.

Strain and reserve the stock.

Meanwhile, melt the butter in a pan cook the onions and garlic until soft.

Stir in the rice, add the stock (use 1 volume of rice to 2 volume of stock) cover and simmer for 20 minutes or until the liquid is absorbed and the rice cooked.

Stir in the peeled prawns, and heat gently. Fork through the parsley and adjust seasoning as necessary.

Serve garnished with whole prawns, lemon wedges and parsley.