Grilled Prawns with Garlic Rice

Ingredients

• 200g Raw shrimp
• 150g White rice, long grain, raw
• 15g Garlic, raw
• 5g Extra virgin olive oil
• 0g Iodized table salt

Method

1. 1Rinse the raw shrimp under cold water and pat dry with paper towels. Remove the shell and devein if needed, then place on a plate.
2. 2Start cooking the white rice: Bring 375ml (1.5 cups) of water to a boil in a saucepan. Add the 150g raw white rice, stir once, reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender.
3. 3While the rice cooks, finely mince the 15g of fresh garlic (about 4-5 cloves).
4. 4Heat a non-stick grill pan or cast-iron skillet over medium-high heat (around 375°F/190°C). Add 5g of extra virgin olive oil and let it warm for 1 minute until shimmering.
5. 5Season the shrimp with a pinch of salt and ground black pepper on both sides.
6. 6Once the pan is hot, place the 200g of shrimp in a single layer on the grill. Cook for 2-3 minutes per side until they turn opaque and develop a light char. The shrimp will be done when they curl slightly and turn pink. Don't overcrowd the pan—cook in two batches if needed.
7. 7In the final 30 seconds of the shrimp cooking, add the minced garlic to the pan and let it toast for 20-30 seconds until fragrant (avoid burning it).
8. 8Remove the shrimp and garlic from heat and plate together.
9. 9Once the rice is cooked, fluff it with a fork for 1 minute to release steam and separate the grains.
10. 10Divide the rice into a serving bowl, top with the grilled garlic prawns, and drizzle any pan juices from the grill over the top.
11. 11Serve immediately while hot.