Summary

Ingredients

• 2 cup rice

For the sauce:

• 3 tablespoon butter
• 2 tablespoon onion (s), finely diced
• 2 teaspoons garlic, pressed or finely chopped
• 80 ml chicken stock, approx.
• 20 ml Worcestershire sauce, approx.
• 1 teaspoon lemon juice
• 1 teaspoon thyme, dried
• 0.5 teaspoon ½ basil, dried
• 0.25 teaspoon ¼ cayenne pepper
• 0.25 teaspoon ¼ salt
• 1 cup cream, approx. 200 g

For the prawns:

• 2 teaspoons paprika powder, noble sweet
• 1 teaspoon salt
• 0.75 teaspoon ¾ black pepper
• 0.75 teaspoon ¾ garlic powder
• 0.5 teaspoon ½ onion powder
• 1 pinch cayenne pepper
• 500 g shrimp

For the set:

• 2 tomato (s), diced
• 2 spring onions, cut into rings

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Instructions

1. Preheat the oven to 200 ° C fan-assisted air.
2. Simmer the rice with twice the amount of water on a low flame for 10 minutes with the lid closed, until the water is absorbed.
3. Let the butter melt in a saucepan. Sweat the onion cubes until translucent and add the garlic. Caution, can burn quickly. Add the chicken stock, Worcester sauce, lemon juice, thyme, basil, cayenne pepper and salt and simmer for 3 minutes. Add the cream and simmer for another 10 minutes.
4. For the shrimp, mix the paprika, salt, black pepper, garlic powder, onion powder and cayenne pepper in a bowl. Season the shrimp with it and spread on a baking sheet. Sprinkle with oil or brush with melted butter.
5. Place in the oven on the middle rack for about 10 minutes and fry until browned and cooked through.
6. Serve garnished with cooked rice, sauce, diced tomatoes and spring onion rings.