• Home
  • Table Cloth
  • Sightseeing
  • Quick Bite
  • Plate Exhibition
  • The Concept
  • Lets Work Together
FoodLoose Blog
  • Home
  • Table Cloth
  • Sightseeing
  • Quick Bite
  • Plate Exhibition
  • The Concept
  • Lets Work Together
Tomato RightRice with Seared Prawns and Eggplant Puree

Tomato RightRice with Seared Prawns and Eggplant Puree

Preparation time:

  • 20mins

 

Cooking time:

  • 25mins

 

Specialty:

  • Vegan
  • Keto
  • Gluten-free 

 

We have tried RightRice for the first time, as a low carb alternative to normal rice. This alternative rice is rich in proteins and fiber; It's perfect for who is on a low carb diet. For this recipe, I have been inspired by the flavors of Italian summer pasta recipes, combining the cherry tomatoes, with the eggplant and the fresh basil aromas. I have also added the prawns and their broth to enhance the seafood flavor and add more proteins to this dish. This is a perfect summer dish. Rich in protein and super light!

 

Ingredients (2 Servings):

Tomato RightRice:

  • 1 Cup of Original RightRice 
  • 10-12 Cherry Tomatoes  
  • Fresh Basil 
  • 1 Carrot
  • 4 Prawns (Shell-On)
  • 1 Clove of Garlic
  • Extra-virgin Olive Oil 
  • Sea Salt
  • Ground Black Pepper

 

Eggplant Puree: 

  • 1 Eggplant
  • 1 Clove of Garlic
  • Extra-virgin Olive Oil 
  • Sea Salt
  • Fresh Mint

 

Instructions: 

  • Deshell the prawns and remove the intestine. 
  • Use the shells/heads of the prawns to prepare a fish broth. Add the shells to a sauce pan with water and the carrot cut in halves. Boil at medium heat. 
  • Simmer a clove of garlic with extra-virgin olive oil until golden.
  • Cut the cherry tomatoes into halves and add them to the pan. 
  • Simmer the cherry tomatoes in the pan with extra-virgin olive oil and the garlic. Season with sea salt and black pepper. 
  • Once the cherry tomatoes are fully cooked, pour them into a blender. 
  • Blend it until it becomes very fine (you shouldn't be able to see the tomatoes seeds and skin). 
  • Cook the RightRice: pour a cup of RightRice into a bowl and add 1 cup of boiling fish broth. Cover the bowl and let it rest for 10 minutes.
  • Once the RightRice is ready, pour the tomato sauce into the bowl and mix all together. 
  • Season with extra-virgin olive oil and fresh basil.
  • Panfry the prawns in a pan with a little bit of extra-virgin olive oil for a couple of minutes on both sides. Season with salt and black pepper and cut each prawns into 2-3 pieces (depending on the size). 

 

Eggplant Puree: 

You can pre-prepare and store it in fridge or make it on the spot. This is a great sauce that can be used with both meat and fish.

  • Roughly dice the eggplant into cubes and sprinkle salt on top of each cube in order to remove the excess water. Let it rest for 10 minutes. 
  • Add the cubes into a pan with some extra-virgin olive oil and cook with the lid at medium heat until they become soft. Occasionally stir. It should take 10 minutes. 
  • Once cooked, add the eggplant cubes into the blender with extra-virgin olive oil, sea salt, black pepper, 1 clove of garlic and a few fresh mint leaves.
  • Blend it until you obtain a fine and creamy puree. Adjust with sea salt, pepper and extra-virgin olive oil to your taste.
  • You can store it in the fridge (cover with a layer of extra-virgin olive oil) for a 7-10 days. 

 

Plate the tomato RightRice with the seared prawns an the eggplant puree. Drizzle some extra-virgin olive oil and sprinkle some chopped fresh basil on top!

 

28.07.2020

© Copyright 2020 FoodLoose. | All rights reserved.