Spicy Garlic Prawns
This dish is simple to make, but reminds me of the flavours of spring. Serves 8.
2T olive oil
4 cloves garlic crushed
1kg prawns, cleaned and deveined
100g butter
juice of 1 lemon
1t lemon zest
2t freshly chopped parsley
2t paprika
1 red chilli seeded and chopped
1t salt
Saute the garlic in the oil. Add the lemon rind and stir. Add the prawn and cook until they have turned pink. Remove and set aside.
Add the butter to the pan and stir in the remaining ingredients. Stir and then add the prawns back in. Cook for 2 minutes.
Serve with rice and garnish with fresh lemon thyme and parsley.
I would serve this as the second course of a dinner party. I would serve a salad as the first course to avoid having to serve one with the prawns.
As dessert I would keep things light again, serving a mango mousse and vanilla ice-cream. You can do this in a pretty cup layering the mouse in first, set it in the fridge and then serve with a scoop of vanilla ice-cream on top and garnish with some fresh or tinned mango or litchis.
2T olive oil
4 cloves garlic crushed
1kg prawns, cleaned and deveined
100g butter
juice of 1 lemon
1t lemon zest
2t freshly chopped parsley
2t paprika
1 red chilli seeded and chopped
1t salt
Saute the garlic in the oil. Add the lemon rind and stir. Add the prawn and cook until they have turned pink. Remove and set aside.
Add the butter to the pan and stir in the remaining ingredients. Stir and then add the prawns back in. Cook for 2 minutes.
Serve with rice and garnish with fresh lemon thyme and parsley.
I would serve this as the second course of a dinner party. I would serve a salad as the first course to avoid having to serve one with the prawns.
As dessert I would keep things light again, serving a mango mousse and vanilla ice-cream. You can do this in a pretty cup layering the mouse in first, set it in the fridge and then serve with a scoop of vanilla ice-cream on top and garnish with some fresh or tinned mango or litchis.
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