Monday 21st December '09

On the way home from work the other day, I picked up a kilo of large raw Exmouth prawns from the seafood van parked in the Matilda Bay car park. I peeled them and am now looking forward to feasting on them for the next few days!

I WANNA BE A PRAWN STAR!



CREAMY GARLIC & CHILLI PRAWNS

Ingredients:

1 Tbn olive oil

2 cloves garlic, crushed

1/2 tspn dried chilli flakes

2 Tbn white wine

3 Tbn cream

5-6 large prawns, peeled and deveined

Method:

1. In a small heavy based pan or pot (with a lid), heat the olive oil.
   
2. Add the garlic and chilli and cook for a minute or so but don't brown the garlic.
   
3. Add the wine and cream.
   
4. Add the prawns and cook for a few minutes.
   
5. Cover with the lid and cook on low for a few minutes until prawns are cooked.

I served the prawns on a bed of baby cos lettuce.

One word - YUM.


Dinner
Basa fillet with Sambal & Coriander
served with
Creamy Saffron & Chilli Prawns
& Roasted Buttered Potatoes

I cooked the prawns in pretty much the same way as I did the creamy garlic ones for lunch. Except I used saffron - love the colour and the flavour that this spice adds.