Garlic Prawns served with Persian Rice
30 – 36 Prawns, prepared for grilling (in and out of their shells)
8 Table spoon butter
8 Table spoon olive oil
2 ½ Teaspoon lemon juice
¼ Cup finely chopped spring onions
2 ½ Teaspoon finely chopped garlic
3 Table spoon chopped parsley
Salt and freshly – ground black pepper
Lemon wedges for garnishing
Preheat grill. Melt butter and olive oil in a shallow baking dish just large enough to hold the prawns in one layer. Stir in lemon juice, onions, garlic, salt and pepper.
Add prawns, turning until they are well coated. Grill 12cm from the heat for 4 – 5 minutes on each side, until cooked. (Prawns in shell will take a little longer)
Transfer to a clean, heated serving dish, pour over the garlic sauce, sprinkle with chopped parsley and garnish with lemon wedges.
Serve with Persian Rice and a green salad.
4 Large, ripe tomatoes, peeled and sliced
175g button mushrooms, sliced or quartered
4 spring onions chopped
4 Table spoon butter
1 cup long-grained rice
1 ½ chicken stock
1 Clove garlic, finely chopped
¼ Tea spoon dried oregano
2 Table spoon finely chopped parsley
4 Table spoon white grape juice
Salt and freshly-ground pepper
Saute’ onions in 4 table spoon butter in a medium saucepan until golden. Add garlic, tomatoes, mushrooms, salt, pepper, oregano and parsley. After a minute or two stir in rice. Pour in white grape juice and chicken stock. Simmer gently until all the liquid has been absorbed and the rice is cooked.