Rice with king prawns, lime and mushroom sauce

Name: rice with king prawns, lime and mushroom sauce
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 bag tiger prawns peeled (500 g frozen), thawed; 2 tl cayenne pepper; 1 toe garlic finely chopped; 1 lime cleaned up; 200 g White rice; 2 el sunflower oil; 1 tray mushrooms (250 g), in slices; 1 cup creme fraiche 125 ml; 1 Scale haricots verts 150 g; 1 look kidney beans (400 g), rinsed; 4 el coconut ground (container 55 g)

A tasty recipe. The main course contains the following ingredients: fish, tiger prawns (peeled (500 g frozen), thawed), cayenne pepper, garlic (finely chopped), lime (scrubbed), white rice, sunflower oil, mushrooms ((250 g), sliced), cream fraiche (125 ml), haricots verts (150 g), kidney beans (400 g), rinsed) and coconut (ground (container 55 g)).

Ingredients

Directions

Rinse the shrimps and pat dry.
Cover them with the cayenne pepper and the garlic.
Grate the peel of the lime and squeeze the fruit.
Mix the grater with the prawns and leave to marinate the mixture covered in the refrigerator for 30 minutes.
Meanwhile, cook the rice according to the instructions on the package.
Heat the oil and fry the mushrooms for 5 minutes.
Add the shrimp and let it cook over a low heat for 3 minutes.
Add the crème fraîche, stir everything together and season with lime juice, pepper and salt.
Let it cook for another 2 minutes.
Cut the tips of the haricots verts and cut them into small pieces.
Cook them for 5 minutes.
Cook the kidney beans for 1 minute and drain.
Spoon the haricots verts and the kidney beans through the rice.
Roast the coconut for 2 to 3 minutes in a dry frying pan until it is golden brown.
Spoon the shrimp with a little sauce over the rice and serve with the coconut..