Sautéed Mexican Wild Caught Prawns Recipe
Tequila, Fresh Lime, Cilantro, Chili, Cream, Lemon Scented Basmati Rice
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Ingredients
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Prawns
Lemon Scented Basmati Rice
Method
Cooking the Rice
Prepare the Rice
In a medium saucepan, combine the basmati rice, water, lemon zest, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
Cooking the Prawns
Sauté the Prawns
In a large skillet over medium-high heat, add the tequila and let it simmer for about 1 minute to cook off some of the alcohol. Add the prawns, lime juice, cilantro, chili powder, salt, and pepper. Cook for 3-5 minutes, stirring frequently, until the prawns are pink and opaque. Stir in the heavy cream and cook for an additional minute.