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Creamy seafood sticks with rice

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Sweetcorn would also work well in this dish – just use it instead of the courgette.



    Step 1

    Heat the oil in a deep non-stick pan, add the onion and cook for 3mins. Add the diced courgette and continue to cook for further 7-8mins, stirring occasionally.

    Step 2

    Add diced potatoes, sprinkle in the flour and stir well. Dissolve the stock cube in a mug of boiling water and slowly pour into the pan, stirring to dissolve any lumps.

    Step 3

    Unwrap the seafood sticks and slice them into ½ inch chunks, then add to the pan together with fresh cream. Stir, season with salt, cover and cook for approx. 10mins until the potatoes are soft. Stir occasionally so the sauce doesn’t stick to the bottom of the pan, adding more water if necessary. Check for seasoning and add a squeeze of lemon juice to taste. Serve over rice.

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