- prep time10 min
- total time 20 min
- serves 4
Pineapple, rice and prawns, this sunshine dish will transport you to a whole new state of mind. Courtesy of Paul Fenton and Steve Myddleton of Feastro.
2 cup julienned Bermuda red onions
2 cup diced tomatoes
¼ cup chopped Italian flat leaf parsley
4 Tbsp sweet butter (unsalted)
2 Tbsp minced garlic
1 cup white wine
Salt & pepper to taste
6 cup cooked basmati rice (Wild rice & whole grains added to mixture as per personal preference)
16-24 prawns, peeled & deveined
1. Sauté the onions, tomatoes, garlic, butter, flat leaf parsley, salt, and pepper, for approximately 4 minutes on high heat. Add prawns, sauté for 30 seconds. Add white wine, cover for 2 minutes.
2. Lay bed of rice & grains on plate in small mound. Arrange prawns towards the center of mound with tails out. Put 1/4 of sauce on each prawn, then add grilled pineapple brochette, garnish with Italian flat leaf parsley & lemon.