Flamed Shrimps With Rouille and Herb and Lemon Rice

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1.5 kg (3 lbs) raw shell-on prawns or shrimps
  • 1 litre stock


Remove the shells and heads from the prawns and make a litre ( pints) of stock by boiling the debris in a litre or so of water. Strain it into a clean saucepan, and stir in the rice. Bring to the boil, cover and lower the heat to the meres