Pilaf with prawns

PILAF WITH PRAWNS

First recipe with fresh prawns

Ingredients

1 kg large fresh prawns

2 large onions

5-6 cloves garlic

1 tablespoon coriander grains

1/2 tablespoon of black pepper grains
a small piece of red chili pepper (less than a half square cm)

3 large ripe tomatoes

120 grams of olive oil

300 grams rice for pilaf

Instructions

Put the prawns in a large deep bowl filled with water.
Let them in the water for a few minutes.

Rinse them three times and let them aside.

Sauce

Put in a pot 2.5 cups of water. Place the pot over high heat and wait for the water to boil.

Peel and mince the onions.

Peel the garlic.

Once the water boils put into the pot garlic and onions and let them cook for a few minutes.

Cut the tomatoes in the blender.

Pour into the pot 60 grams of oil, the grains of coriander and the pepper grains.

Let them boil for two minutes and then add the chopped tomatoes and the piece of hot pepper.

With kitchen scissors cut the legs and the whiskers of the prawns and toss them.

Separate the heads from the bodies of the prawns.

Remove the shell of each prawn from its body.

Each prawn has a gut along its back which is often black because it contains sand.

Incise the prawn along its back with a knife.

Open slightly the skin.

Drive a large needle under the intestine. Pull it gently trying not to break it, and remove it.

But if broken, then remove it piece by piece.

Keep the bodies of the prawns cover aside to use them later.

Wait eight minutes for the tomatoes to boil and then put in the sauce the heads and the shells of prawns.

Let the shells and the remaining ingredients to boil 5-6 minutes.

After that time take with a slotted spoon the heads and shells of prawns and toss them.

Remove the pot from the heat.

Leave the sauce to cool.

Put the sauce in a food processor and beat it.

Pass the sauce through a sieve and collect its broth.

 Pilaf

Put in pan 60 grams oil and place it over low heat.

Pour in the rice and stir it to get smeared with oil.

Continuously stir the rice until it is fried a little.

When the rice is ready, its color becomes light beige and slightly transparent.

Measure 3.5 cups broth and pour it into the rice.

Stir occasionally the rice to prevent sticking.

Cut half of the prawns in three pieces each. Leave the rest of them whole. 

Let the rice boil for 10-15 minutes and then put the prawns in it.

Boil 5 more minutes and remove the pot from the heat.

PILAF WITH PEELED FROZEN SHRIMP

Second recipe with clean frozen shrimp

Ingredients

800 g of peeled frozen shrimp

All the other ingredients remain the same

Sauce

Put in a pot of 2.5 cups of water. Place the pot over high heat and wait for the water to boil.

Peel and mince the onions.

Peel the garlic.

Once the water boils throw into the pot garlic and onions and let them cook a few minutes.

Cut the tomatoes in the blender.

Pour into the pot 60 grams of oil, the grains of coriander and the grains of pepper.

Let them boil for a few minutes and add the chopped tomatoes and the piece of hot pepper.

Let them boil for a few minute and then beat them in a food processor.

Pass the sauce through a sieve and collect its broth.
Measure 3.5 cups broth and leave it aside.

Pilaf

Put in a pan 60 grams oil and place it over low heat.

Put in the rice and stir. Cook it for 3-4 minutes until its color becomes light beige.

Pour in the rice the broth and stir.

Let the rice boil for 15 minutes.

Cut half of the shrimps into two pieces each.

Leave the rest of them whole.

Put the shrimp into the rice and stir.

Boil for five more minutes.

Remove the pot from the heat.