Shrimp with tarragon, pan-fried crispy vegetables, brown rice
Delicious, freshly-seared prawns, enhanced by a touch of fresh tarragon. Accompanied by pan-fried crispy vegetables and whole grain rice, for a light and flavoursome dish, full of freshness and balance. 🍤🌿🥕🍚
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Ingredients
Portions:
4
65 g
wholemeal rice
150 g
peeled prawns
50 g
fine green beans
50 g
yellow pepper, sliced
50 g
courgette, sliced
1 tbsp
high sunflower oil
1 piece
onion, finely chopped
1 clove
garlic, minced
50 ml
white wine
30 ml
35% cream
1 tbsp
double tomato paste
0.5 tbsp
Dijon strong mustard
1 tsp
butter
fine salt, to taste
ground white pepper, to taste
1 bunch
fresh tarragon, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cook 65 g of wholemeal rice according to package instructions. Set aside.
- In a large pan, heat 1 tbsp of high sunflower oil over medium-high heat. Add the finely chopped onion and 1 clove of minced garlic, sauté until fragrant.
- Add 150 g of peeled prawns to the pan, and cook for 2-3 minutes until they start to turn pink.
- Pour in 50 ml of white wine and allow it to reduce by half. Stir in 30 ml of 35% cream, 1 tbsp of double tomato paste, and 0.5 tbsp of Dijon strong mustard. Let it simmer for 2 minutes.
- In another pan, melt 1 tsp of butter over medium heat. Add 50 g of fine green beans, 50 g of sliced yellow pepper, and 50 g of sliced courgette. Stir-fry until vegetables are crisp-tender.
- Season the prawn mixture with fine salt and ground white pepper to taste. Stir in a bunch of fresh tarragon, chopped.
- To serve, plate the cooked rice, top with the prawn mixture, and arrange the crispy vegetables on the side.