Sometime in July 2010, Prash and i went to Udaipur. While the lakes, palaces and the narrow, busy lanes are what Udaipur is usually remembered for, it is this low profile German restaurant there that has drawn us to Udaipur several times after that visit. A very unusual yet beautifully done place, this restaurant offers sumptuous Mediterranean food on its limited menu. There we had some amazing Greek gambas (shrimp/prawn) with lemon butter rice. The restaurant served us 6 large prawns on a bed of great-tasting rice. The second time we went to the same place a year later, the restaurant ran out of large prawns and served us some medium prawns. We were cool with it, obviously but the owner, a sweet German, himself came up to our table to apologize and even gave us a discount for not having large gambas in stock 🙂 Now, that’s what you call a real ‘atithi devo bhava’ attitude! Check out my version of the Greek gambas with lemon butter rice, dedicated to the love of my life and the good times in Udaipur!
Greek Gambas with Lemon Butter Rice
About: Marinated prawns grilled to perfection, served on a bed of tangy, buttery hot rice
Ingredients: (Serves 2 )
For the gambas:
Large Shrimps/Prawns (u can also use medium prawns) 500 gms
Garlic 1 clove finely chopped
Juice of half a lemon
Butter 200 gms
Red chilly flakes or powder
For the rice:
Basmati rice 2 cups
Juice of half a lemon
150 gms Butter
How to go about it:
Clean and devein the prawns. Make sure you remove its digestive track- the black thin line that runs on its body. Leave it in a colander while you make the marinade. In a bowl, mix chopped garlic, butter, salt, pepper and chilly powder/flakes. Mix it well and add to the prawns. Give it a good mix to coat the prawns with the marinade, while taking care the prawns do not break. Refrigerate or simply keep aside for 30 minutes.
Wash basmati rice, add 2 cups of water and bring to boil in a pan. You can also add a teaspoon of oil at this stage to ensure the rice does not stick. Another way of cooking rice is to pressure cook it but cooking it in an open pan and draining the remaining water takes out most of the starch in the rice. As basmati cooks pretty soon, I turn off the gas in 7-8 minutes and cover it for 2 minutes before draining the water. Stir with a fork, add butter, salt and some lemon juice. Keep aside till the prawns are ready.
Next, spread the prawns on a microwave safe plate and place it over the grill in the oven till it is cooked perfectly. You can also put the prawns on skewers and grill on the barbeque. To serve, place rice on a plate and add prawns in the centre on top of the rice. Enjoy 🙂