Prawn and Rice Skillet with Peas, Feta and Lemon

An aromatic one-pot rice skillet with juicy prawns, sweet peas and creamy feta, finished with lemon and fresh dill. Ready quickly and ideal for an uncomplicated weeknight.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 250 g raw peeled prawns
• 150 g long-grain rice
• 400 ml water
• 1 Stück onion
• 2 Stück garlic cloves
• 150 g frozen peas
• 100 g feta
• 150 g cherry tomatoes
• 1 Stück lemon
• 0.5 Bund dill
• 2 EL olive oil
• 1 TL sweet paprika powder
• salt
• pepper

Method

1. Finely dice the onion and garlic. Scrub the lemon well in hot water, grate the zest and squeeze the juice. Roughly chop the dill.
2. Heat the olive oil in a large pan with a lid. Sweat the onion over medium heat for 3 minutes until translucent, then briefly fry the garlic along with it.
3. Add the rice and sauté for 1 minute while stirring. Season with paprika powder, deglaze with 400 ml water, add salt and simmer covered over low heat for 12 minutes.
4. Stir in the peas and halved cherry tomatoes and cook covered for another 4 minutes, until the rice is cooked and the liquid has been absorbed.
5. Pat the prawns dry, season with salt and pepper, place them on the rice and cook covered for 3 to 4 minutes, until they are pink and cooked through.
6. Coarsely crumble the feta. Remove the pan from the heat, fold in the lemon juice and zest as well as half of the dill, and season to taste with salt and pepper.
7. Serve sprinkled with the feta and the remaining dill.