Aegean Shrimp Butter Pilaf — Karides Pilav
Aegean prawn pilaf with butter-toasted basmati simmered in a tomato-stock base with garlic, dill, and capsicum, finished with prawns folded through and a squeeze of lemon.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat prawns dry and toss with a pinch of salt. Dice onion and capsicum, mince garlic, grate tomato and discard skin, chop dill and parsley.
Saute
Melt butter in a wide saucepan over medium heat 1 minute. Add onion and capsicum, cook 4–5 minutes until softened, then add garlic and cook 30 seconds until fragrant.
Build
Stir tomato paste, pul biber, pepper, and salt over medium heat 1 minute until darkened. Add grated tomato and rice, toast 1 minute until grains glisten.
Simmer
Pour in hot stock, bring to a low boil 30 seconds, then reduce heat to low, cover, and cook 12–13 minutes until rice is tender and stock is absorbed.
Finish
Off the heat, fold prawns into the hot rice with half the dill, cover 5 minutes until prawns turn pink and opaque.
Plate
Spoon onto warm plates, drizzle olive oil, scatter remaining dill and parsley, and finish with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.