1 Lb. Tiger Prawns
1 Cup Jasmine Rice
2-3 Tbsp. Cajun Seasoning (or make your own)
2 Tbsp. Butter (or non-dairy alternative)
1 Tbsp. Oil
1 Small or Half a Large Red Onion, Chopped
3 Garlic Cloves, Minced
1 Red Pepper, Chopped
2 Cups Bones & Marrow Broth
Fresh Basil to Garnish
Heat 1 Tbsp. Butter in a pan, add 1 Tbsp. Cajun Seasoning and Prawns, letting them cook about two minutes a side.
Remove Prawns onto a plate to the side.
Add another Tbsp of Butter and your Oil to the pan, adding your Red Onion and Garlic to cook for a few minutes.
Add your Rice, the rest of your Cajun Seasoning and let it toast up for up to five minutes, stirring occasionally.
Add Bell Pepper and Bone Broth, bringing it to a simmer.
Once the rice is about 3/4 of the way cooked, place your Prawns back in until it all finishes cooking through.
Top with Basil and Lemon Wedges.
Serve immediately, nice and hot.