1 tbsp olive oil
1 tsp garlic oil
1 red chili (deseeded if you don't like it too hot)
250g long grain rice
200g raw peeled shrimp, defrosted if frozen
50g lactose free butter
zest and juice 1 lemon, plus extra wedges to serve
1 tbsp chopped chives
Boil the kettle. Heat the oil in a shallow pan with a lid, add the chili, then fry over a high heat for 3 mins. Add the and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
Uncover, then stir – the rice should be almost tender. Heat oil in a frying pan, when hot add the shrimp. When turning pink add the lemon zest, juice, chives and butter.
Cook for 1 min more until the shrimp are just pink and the rice tender. Serve the rice in a bowl, and top with the shrimp and lemon butter.
175g gluten free tagliatelle
2 tbsp garlic oil
zest 1 lemon and juice ½
small bunch parsley
large handful rocket
50ml extra-virgin olive oil, plus a splash extra for frying
200g peeled raw prawns
Cook the gluten free pasta in a large pan of salted boiling water following pack instructions until al dente. Meanwhile, make the gremolata. In a food processor (or by hand)chop the parsley (include the stalks) and rocket.
Season generously, add the garlic infused oil and lemon juice, and mix to make a juicy paste. Set aside. Heat a small splash of oil in a frying pan, add the prawns and fry quickly on each side.
Add the chili flakes and cook for 1 min or so more until the prawns are cooked. Drain the pasta and return to the pan. Add the gremolata to the chili prawns, toss well to coat and check the seasoning. Enjoy!