Spicy prawns with rice


Embark on a culinary journey that combines the robust flavours of the sea with the comforting warmth of home-cooked rice. This Spicy Shrimp with Rice recipe is a celebration of vibrant flavours and textures, with succulent shrimp bathed in a spicy sauce that’s both fiery and aromatic.


  • 1 large onion, finely chopped
  • 1 large green pepper, chopped
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 8 oz. can tomato sauce
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup chopped fresh parsley
  • 1 jar (4 oz) diced pimientos, drained
  • 1 to 2 tablespoons Louisiana-style hot sauce
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 2 pounds large uncooked shrimp, peeled and deveined
  • 5-2/3 cups hot cooked rice

Method of preparation:

Prepare the vegetables: In a large skillet, sauté chopped onion and green pepper in olive oil over medium heat until soft and translucent.

Add the garlic and tomato sauce: Add the chopped garlic to the frying pan and cook for another minute. Then add the tomato sauce and stir well.

Simmer with stock and spices: Pour the chicken stock into the pan. Add the chopped parsley, diced pimientos, hot sauce, onion, salt and pepper. Stir and simmer for about 10 minutes.

Cook the prawns: Add the prawns to the frying pan, making sure they are submerged in the sauce. Cook for 5-7 minutes or until pink and cooked through.

Serve: Ladle the hot cooked rice onto plates or a serving platter. Top with the spicy prawn mixture. Garnish with additional parsley if desired.

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