Fruity Spicey Prawns - Simple and Easy!
Added by Schtoffen | Wed 28 Jul 2010 @ 13:27
Fruity, spicey prawns; gorgeous!!
As many large King Prawns as you want (I normally have 6 or 7 because I\'m a pig!)
Ditto Jersey Royal Pots
Ditto greenery of your choice (I normally have a big pile of spinach!)
Garlic (I use a clove and a half because I love it, but half a clove will be enough if you\'re cooking it for one)
Dried chilli (whole) or powder
salt \'n\' pep
Lemon or Orange or Lime (if you\'re feeling fancy)
First, scrape your pots and pop them on to cook in boiling water with a little salt.
Then, chop up your garlic and corriander...de-seed your dried chilli (I should only use half if you\'re not into VERY spicey food) and chop that too.... NB: If you\'re using chilli powder you have to play ear....not all powders are the same spiceyness)
Pop a scoop of butter in a pan on a low heat, with a little drop of oil to stop it from burning, then add your galic and chilli and let it cook very gently...
When you put your greens on is obviously dependent on which sort they are :)
When you\'re pots are nearly done take your king prawns (If they\'re frozen, make sure they\'ve completely defrosted especially if they\'re raw....running them under a cold running tap helps speed this up!)
and add them to the pan...(If you\'re using already cooked prawn just heat them through or they\'ll be chewy...if they\'re raw obviously ensure they\'re curled up and pink and cooked all the way through). Whizz them about in the butter....add the fresh corriander and the zest of your chosen citris fruit for the last 30 seconds or so of cooking.
Pop everything on a plate and dribble all the butter from the pan over the top....
(if you want less heat you can remove the lumps of chili....if will have infused into the butter so you\'ll still be able to taste it!)
Chuck some salt and pep over it....
Enjoy with a glass of dry white and a hunk of crusty bread!