Prawns in garlic cream with vegetable rice

Name: Prawns in garlic cream with vegetable rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g cooked king prawns; 200 g Long grain rice; 7-10 Tbsp Salt; 250 g frozen peas; 1 Onion; 2 Garlic cloves; 25 g Butter or margarine; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Pernod (French aniseed brandy); 1/8 l Vegetable broth (instant); 250 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 TABLESPOON Lemon juice; 7-10 Tbsp Chervil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g cooked king prawns
200 g Long grain rice
7-10 Tbsp Salt
250 g frozen peas
1 Onion
2 Garlic cloves
25 g Butter or margarine
7-10 Tbsp Pepper
2-3 TABLESPOONS Pernod (French aniseed brandy)
1/8 l Vegetable broth (instant)
250 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 TABLESPOON Lemon juice
7-10 Tbsp Chervil

Directions

1
Shrimps, except for the tail ends, from the shell and remove the black intestine. Wash the shrimps and pat them dry. Put rice rice in 400 ml boiling salted water and let it swell covered over low heat for about 20 minutes. Add frozen peas approx. 5 minutes before the end of the swelling time and warm up. Meanwhile peel onion and garlic. Finely dice the onion, press the garlic through a garlic press. Heat the fat in a frying pan and fry the prawns while turning.
2
Add onions and garlic and fry briefly. Season with salt and pepper. Deglaze with Pernod, stock and cream. Simmer the prawns in the sauce for about 1 minute, stir in the sauce thickener and bring to the boil again. Season sauce with salt, pepper and lemon juice. Arrange on plates with the vegetable rice and serve garnished with chervil