Garlic Butter Prawns with Spanish Rice

Updated: Jul 30, 2019

This Summer recipe is another quick and easy to prepare meal that is high in fibre, protein and contains loads of anti-inflammatory spices/ herbs! 

Ingredients (serves 4) 

  • 500gms uncooked, peeled prawns 

  • 4 cloves garlic, chopped finely 

  • 2 tbsp butter 

  • Handful basil, chopped finely 

For the Spanish Rice 

  • 1/4 cup extra virgin olive oil 

  • 1 capsicum, chopped finely 

  • 1 onion, chopped finely 

  • 1 celery stalk, chopped finely 

  • 1 bay leaf

  • 1 tsp cumin seeds

  • 1 tsp turmeric 

  • 1 cup basmati rice 

  • 2 cups chicken stock/ broth  

  • 1/2 tsp salt 

  • Small handful chopped fresh coriander 

  • Small handful chopped fresh parsley 


  1. Rice- Heat oil in a medium saucepan over medium-high heat. Add onion, capsicum celery, and cook, stirring often, until softened, about 5 minutes. Add bay leaf, cumin seeds, turmeric, and cook, stirring, until fragrant, about 2 minutes. Add rice, stir to coat, then add stock/ broth and salt. Bring to a boil, stir once, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed, 15–18 minutes. Let stand 10 minutes. Uncover and fluff with a fork; stir in coriander and parsley.

  2. Prawns- Heat butter in medium saucepan. Add garlic and cook for 1-2 minutes. Add prawns and stir until cooked to your liking. Add basil and cook for another 1-2 minutes. 

  3. Serve rice and prawns with half a plate of seasonal vegetables. I stir-fried these vegetables with garlic, ginger, chilli and some soy sauce until nice and crunchy.

Enjoy x

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