Ingredients:

  • 4 cups (packed) Fresh Broccoli Florets
  • 1 tablespoon Extra Virgin Olive Oil
  • ¼ cup Chicken or Vegetable Stock (or water)
  • Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste
  • 1 pound Large Raw Prawns (Shrimp), Peeled, deveined
  • 5 tablespoons Unsalted Butter
  • 6 large cloves Garlic, Finely minced
  • 2 tablespoons Dry White Wine (Optional)
  • 2 tablespoons Lemon Juice, Freshly squeezed
  • ¼ cup Fresh Parsley, Finely chopped
  • ½ teaspoon Paprika (Optional)

Instructions:

  1. Process the Broccoli: Place the raw broccoli florets into the food processor. Pulse in short bursts (4-6 times) until the pieces resemble coarse grains of rice or couscous. Do not over-process into a paste.
  2. Sauté the Rice: Heat 1 tablespoon of olive oil in the large skillet over medium-high heat. Add the broccoli ‘rice’ and sauté for 3-4 minutes, stirring constantly, until slightly tender-crisp.
  3. Steam and Season: Pour in the stock (or water), season generously with salt and pepper, and cover immediately. Cook for 2 minutes. Remove the lid, stir, and set the rice aside in a bowl, keeping the skillet ready for the prawns.
  4. Sear the Prawns: Dry the prawns thoroughly. Return the skillet to medium-high heat. Add 1 tablespoon of butter and let it melt until foaming. Add the prawns in a single layer (work in batches if necessary to avoid overcrowding).
  5. Flip and Season: Cook the prawns for 1-2 minutes per side until they turn pink and opaque. Sprinkle lightly with salt, pepper, and paprika. Remove the prawns immediately and set them aside on a plate.
  6. Create the Garlic Butter Sauce: Reduce the heat to medium-low. Add the remaining 4 tablespoons of butter to the skillet. Once melted, add the minced garlic. Sauté for 30–60 seconds until fragrant, taking care not to burn the garlic.
  7. Deglaze and Finish: If using wine, pour it in now and scrape up any browned bits from the pan. Let it bubble for 30 seconds. Stir in the fresh lemon juice.
  8. Combine: Return the cooked prawns to the sauce. Toss gently for 30 seconds to coat them thoroughly in the garlic butter. Stir in half of the chopped parsley.
  9. Serve: Divide the seasoned Broccoli Rice among four plates. Spoon the hot garlic butter prawns and all the remaining buttery sauce over the top of the rice. Garnish with the remaining fresh parsley.