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Greek style Prawn Pilaf

Course: Main Course
Cuisine: Greek


  • Fresh prawns – 1 kg deveined and shelled (leave the shells on for added flavour if you want to)
  • Olive oil – 4-5 tbsp
  • Butter – 2 tbsp
  • Onion – 1 large finely chopped
  • Dry white wine – ½ cup
  • Short grain rice – 2 cups
  • Salt – to season
  • Ground black pepper – to season
  • Parsley – 1 cup finely chopped
  • Tomato puree – ½ cup
  • Lemon wedges – to garnish


  • Heat oil and butter in a deep pan; add onions and sauté for a minute.
  • Add the prawns and sauté for another minute.
  • Season with salt and pepper; add wine, tomato puree and water. (water: rice – 2:1; remember to include wine quantity to the total water quantity)
  • Bring to boil and add the washed rice along with parsley. Reduce heat and cook till the rice has absorbed all the water.
  • Garnish with parsley sprigs and lemon wedges
  • Serve hot with yoghurt dips/raitas (I made a green olive raita to keep with the Greek flavors)