The watches have officially risen, bringing the much needed sunshine and marking the beginning of the Ravish Spring Recipe collection.
For those who want to spend more time enjoying the garden and less time in the kitchen, without sacrificing flavor, we look forward to the culinary columnist and head chef Paul Watters to share his shrimp and black rice with Hentersem, a sensitively scented lemon pepper who is ideal for the low dining.
Ingredients
2 cups of black rice (available in all good shops)
1 tbsp of lemon pepper (available in all good shops)
8 shrimp
8 Henterstem paraglous head
2 tablespoons of rapeseed/olive oil
1 tbsp butter
Method
This dish is incredibly easy to prepare and is guaranteed to influence your guests or other food enthusiasts you have for dinner.
Start boiling the pot or medium salty water pan. When boiling, add the rice and cook for 20 minutes, stirring occasionally. When the rice cooks, take another pot or pan, add a touch of salt and bring to a boil. Once the rice has cooked for 15 minutes, add the broccoli and cook a few minutes before emptying.
Next, heat the frying pan with oil, add the shrimp and cook for a few minutes until they are ready. When the rice is ready, empty it and return it to the pot or pan. Stir butter, season with salt and pepper and mix thoroughly. To serve the rice on a large plate, the top with broccoli and shrimp and finish with sprinkling the lemon pepper.
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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