Tequila Sunrise Spicy Prawn and Rice

Prawns and rice

Steve, from Taralga, a retired school teacher, turned grazier gave us this recipe at the Sydney Boat Show last year. It certainly packs a punch and we came back for seconds.


20-25 green prawns, shelled, deveined (tails left on)
1 cup seafood stock (obtained by boiling prawn heads
in 2 cups of water)
3/4 cup unsweetened coconut milk
1/4 cup tequila
2 tbsp mccormick old bay seasoning
1/2 tbsp curry powder
1/2 tsp red pepper flakes
1/2 cup chopped baby carrots
1/2 cup sweet corn kernels
1/2 cup chopped shallots
3/4 cup frozen garden peas
2 tbsp fresh orange juice
1/2 cup rice
1/4 cup coriander chopped
5 lime wedges

Cooking Instructions

  1. In large inner pot, add seafood stock, coconut milk, tequila, seasoning, curry powder and red pepper flakes.
  2. Stir well to make a smooth mixture.
  3. Add carrots, corn and shallots, heat and bring to boil.
  4. Add prawns and simmer for 15 minutes.
  5. Add peas and simmer for further 5 minutes.
  6. Add orange juice and rice, stir through well, bring to the boil with lid on and transfer to Ecopot, with lid on.
  7. Cooking time 2 hours.

HINT … Prior to serving fold in coriander also decorate with lime wedge.


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