Creamy Red Sea Prawn Rice

A comforting dish that’s both hearty and delicious. This Creamy Red Sea Prawn Rice blends the natural sweetness of Food Explorer’s Red Sea Prawns with fragrant aromatics and a rich, creamy texture, all simmered with fresh Red Sea Prawns. Each spoonful is creamy, savory, and bursting with ocean-fresh flavor. Perfect for a quick, cozy dinner for two or a family meal that feels restaurant-worthy yet simple to make.

Serves: 2–3

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

The Ingredients

• 6 Food Explorer’s Red Sea Prawns, shell-on

• 2 tbsp olive oil

• 1 tbsp butter (or replace with olive oil)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup short-grain rice (arborio or sushi rice)

• 3 cups water

• 2 tbsp lemon juice

• 2 tbsp coconut milk or cream (optional, for extra richness)

• Fresh parsley or basil, chopped (for garnish)

• Salt and pepper to taste

• Lemon wedges, for serving

Instructions

Step 1: Make the Prawn Stock

1. Peel the prawns, keeping the shells and heads.

2. Heat 1 tbsp olive oil in a pot over medium heat.

3. Sauté shells and heads for 3–4 minutes until fragrant and pink.

4. Add 3 cups of water, bring to a boil, then simmer for 10 minutes.

5. Strain and keep the stock warm.

Step 2: Cook the Aromatics

1. In a deep pan, heat 1 tbsp olive oil and butter over medium heat.

2. Add onion and garlic, sauté for 2–3 minutes until softened.

Step 3: Toast the Rice

1. Add the rice to the pan.

2. Stir for 1–2 minutes to coat each grain with oil and butter.

3. 
   

Step 4: Add the Stock

1. Pour in ½ cup warm prawn stock at a time, stirring continuously.

2. Wait until the liquid is mostly absorbed before adding more.

3. Repeat for 18–20 minutes, until the rice is creamy and fully cooked.

Step 5: Add The Prawns

1. In the last 5 minutes of cooking, stir in the peeled prawn meat.

2. Add lemon juice and coconut milk or cream (if using).

3. Season with salt and pepper to taste.

4. Cook until prawns are just pink and tender — do not overcook.

   
   

Step 6: Serve

• Spoon the creamy rice into bowls.

• Garnish with chopped parsley or basil.

• Serve with lemon wedges on the side.

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