Serves 4
I first prepared this dish on holiday in Stilbaai. We had to borrow rice from the neighbours, but what a satisfying seafood supper!
Recipe Category

You will need

2 leeks, washed and finely sliced
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) butter
1 T (15 ml) oil
1 cup (250 ml) basmati or long grain rice
½ cup (125 ml) white wine
2 ripe red tomatoes, peeled and chopped
1 t (5 ml) sugar
2 cups (500 ml) boiling water
2 x 25 g Ina Paarman’s Liquid Fish Stock
Ina Paarman’s Garlic Pepper Seasoning

800 g peeled, cooked shrimps, defrosted
1 T (15 ml) butter
1 T (15 ml) oil
Ina Paarman’s Chilli & Garlic Seasoning

zest from 1 lemon
¼ cup (60 ml) chopped parsley
2 cloves garlic, finely chopped


Season the leeks with Green Onion Seasoning and warm a heavy-based frying pan.

Add the butter. As soon as it starts foaming, add the oil and leeks.

Sauté over medium heat until the leeks soften and just begin to colour.

Add the rice and stir-fry until the rice has absorbed all the oil and starts discolouring.

Add the wine and boil fast until the wine is reduced and absorbed.

Add the peeled and chopped tomatoes and the sugar. Stir-fry for 1 minute.

Dissolve the Fish Stock in the boiling water. Add the fish stock mixture, ladle by ladle, to the rice while stirring.

Wait for the stock to be absorbed before adding more. Add Garlic Pepper Seasoning to taste.

In a separate pan, in two batches briefly, stir-fry the shrimps in the oil and butter.

Season lightly with Chilli & Garlic Seasoning.

Add shrimps to the cooked rice mixture and stir through. No need to cook again.

Sprinkle gremolata over and serve.