Tuscan Butter Prawns

This recipe was adapted from a shared recipe by Liese, a Simple As Fat member, a great success story and a fabulous, creative cook. We think the addition of prawns turns this little veggie dish into a full-on LCHF meal.

Ingredients

  • 40g butter
  • 2 cloves garlic, peeled
  • 225g raw peeled jumbo king Prawns
  • 1 tbsp tomato puree
  • 250g baby button or oyster mushrooms
  • 10 small vine tomatoes
  • 300ml cream
  • 20g grated Parmesan cheese
  • 300g fresh spinach leaves
  • bunch fresh basil
  • salt and pepper

Method

  1. Melt the butter in a frying pan. Add a drizzle of olive oil before tipping in the prawns and garlic.
  2. If you bought your prawns frozen you can either defrost them overnight in a covered bowl in the fridge or an hour before using steep them in cold water. Replace the water a few times and drain and dry them, ensuring they are completely defrosted before cooking.
  3. As they cook, over a medium heat, the prawns will turn from a translucent white to opaque pink. Once they are just cooked through stir in the tomato puree, mushrooms and vine tomatoes.
  4. Carefully mix the puree through the ingredients then pour in the cream and stir.
  5. Simmer gently or 3 or 4 minutes or until both prawns and mushrooms are cooked through.
  6. Stir in the spinach leaves and Parmesan cheese and cook for a further 2 or 3 minutes until the spinach is wilted.
  7. Before serving tear in the basil leaves and season with salt and pepper.

Tip: This recipe would work well with a selection of seafood. Buy a raw seafood selection from the frozen section of the supermarket and defrost in the same way as the prawns.