Prawn gratin antillaise style


Recipe preparation
  • Brown the garlic and the onion with olive oil for 2 to 3 minutes over a high heat
  • Add the rice and when it is translucent pour 600 ml of cold water, add salt, cover and cook for 11 minutes. Put in a gratin dish
  • Brown the prawns with olive oil for 2 to 3 minutes over a high heat
  • Strain the pineapple pieces and add it to the prawns. When it gets caramelized, add the coconut milk and the curry powder. Season with salt and pepper
  • When the coconut milk boils, pour in the gratin dish and mix with the rice
  • Mix the Breadcrumbs with the grated coconut and the softened butter
  • Sprinkle on the gratin and cook for a few minutes in the oven on broil position


  • For a tastier dish, before you add the coconut milk, blaze the prawns and the pineapple with 2 tablespoons of rum


  • 1 garlic clove
  • 1 onion
  • 600 g of carrots
  • Olive oil
  • 250 g of rice
  • 400 g of peeled prawns
  • 335 g of canned pineapple pieces
  • 200 ml of coconut milk
  • 1 teaspoon of curry powder
  • Salt, pepper
  • 40 g of Tipiak Breadcrumbs
  • 30 g of grated coconut
  • 15 g of softened butter

Used in the recipe

Products used

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