Turkish · Dinner
Aegean Shrimp Butter Pilaf
Karides Pilav
Aegean prawn pilaf with butter-toasted basmati simmered in a tomato-stock base with garlic, dill, and capsicum, finished with prawns folded through and a squeeze of lemon.
$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
7gSugar
3gFiber
780mgSodium
180mgChol
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Instructions
1
Prep
Pat prawns dry and toss with a pinch of salt. Dice onion and capsicum, mince garlic, grate tomato and discard skin, chop dill and parsley.
2
Saute
Melt butter in a wide saucepan over medium heat 1 minute. Add onion and capsicum, cook 4 minutes until softened, then add garlic and cook 30 seconds until fragrant.
3
Build
Stir tomato paste, pul biber, pepper, and salt over medium heat 1 minute until darkened. Add grated tomato and rice, toast 1 minute until grains glisten.
4
Simmer
Pour in hot stock, bring to a low boil 30 seconds, then reduce heat to low, cover, and cook 12 minutes until rice is tender and stock is absorbed.
5
Finish
Off the heat, fold prawns into the hot rice with half the dill, cover 5 minutes until prawns turn pink and opaque.
6
Plate
Spoon onto warm plates, drizzle olive oil, scatter remaining dill and parsley, and finish with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) raw shrimp
- 140g (4.9 oz) basmati rice
- 40g (1.4 oz) unsalted butter
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 120g (4.2 oz) green bell pepper
- 200g (7.1 oz) ripe tomato
- 2 tbsp tomato paste
- 1 tsp pul biber Aleppo flakes
- 1 tsp ground black pepper
- 1.5 tsp fine sea salt
- 400ml (1 3/4 cup) fish or vegetable stock
- 20g (small handful) fresh dill
- 10g (small handful) flat-leaf parsley
- 20ml (4 tsp) extra-virgin olive oil
- 1 lemon