This is a simple, ridiculously delicious and satiating dish which you can have on the table in 30 mins flat.
I used to serve it over pasta in bygone years- but it’s actually far nicer over broccolini (cooked until just tender).
CHILLI GARLIC PRAWNS (serves 1)
INGREDIENTS
1 bunch Broccolini
1 birds eye chilli (finely chopped)
7 large raw prawns
5 large cherry tomatoes
2 tsp capers
Zest of one lemon
30g fresh parsley (roughly chopped)
1 clove garlic (minced)
30g fresh grated/shaved parmesan
2 tbsp Olive oil
40g salted butter
1 wedge lemon
Method
Put a medium saucepan of salted water on the boil.
Cut each broccolini stalk into halves lengthways. Place on the boil.
Cut tomatoes in half, dress with 1 tbsp olive oil, season with salt and pepper and roast cut side up for 20 mins at 180C.
Check broccolini, remove once just tender, drain and set aside on a large plate.
In a large frypan, melt the butter and add final tbsp of olive oil. Saute prawns for 3 mins.
Add garlic, lemon zest and chilli, saute on low heat for 2 mins.
Add capers and tomatoes. Continue to cook, stirring occasionally, for 2 mins.
Stir through parsley just before serving prawns over broccolini.
Top with parmesan and a squeeze of lemon juice.
MACROS
Protein: 42.4g
Fat: 49.9g
Carbs (net): 5g