Cajun Prawn & Pepper Bake
I saw Jamie Oliver make a really similar recipe and I had to try and make my own version of this, adding flavours that I love. I used bacon instead of chorizo as sometimes I can find the flavour overpowering in a dish. The addition of some extra veg is something I always do, as it’s a great way to sneak in some extra goodness without having to eat boring plain veg. Let me know if you give this a try, it’s a great 1 pot meal that’s light, fresh and zesty.
Ingredients
Serves 4 | 529 calories per serving
250g bacon bits
2 tbsp olive oil
1 red onion, diced small
3 cloves garlic
1 heaped tsp cajun seasoning
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
2 red peppers, core removed and sliced into 4 rings
15-20 king prawns (de-veined, de-shelled)
handful fresh parsley
Juice & zest 2 lemons
handful frozen peas
350g long grain / basmati rice
300ml white wine
300ml vegetable stock
Method
Preheat oven to 200celcius (fan or 220 conventional). Add your pepper to a roasting dish and bake for 10mins. Set aside when ready.
In a large skillet add 1 tbsp olive oil to the dish and sauté onion & bacon until onions are softened. Add the garlic and spices then and cook for a further 2 mins (cajun, paprika, cayenne). Set aside.
Without cleaning the skillet, add the second tbsp oil & add your rice. Coat the rice in the oil and add your wine, stock & peas.
Add the peppers in a layer on top and bake in oven with lid on for about 25-30 mins (or until the water has all been absorbed.
In a separate bowl mix together your prawns with the bacon mix that we set aside. Add in the juice and zest of 1 lemon (set the other aside to squeeze over when out of the oven). Add the parsley and season.
When rice has absorbed the liquid take the dish out of the oven & spread your prawn mix on top in an even layer. Cover again and bake for about 5-7 mins (until prawns are pink).
Serve with some more fresh parsley over top and a squeeze of fresh lemon juice.
