This recipe is tasty and very versatile – once you know exactly how to cook prawns to perfection, you can pair them with anything
It doesn’t get much better than sitting down to a plate of prawns basted in a rich garlic butter sauce. Pair with vegetables and rice for a well-rounded, healthy dish. This recipe from HelloFresh is a great one to have for a nutritious dinner after a busy day.
150g Green beans
2 Cloves of garlic
2 tbsp Butter
Paprika (to taste)
Salt and pepper (to taste)
- Pour 300ml cold, salted water into a medium pot, stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Cook for 10 mins, then remove the pot from the heat. Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, roughly chop the parsley (stalks and all), quarter the lemon, peel and grate the garlic (or use a garlic press). Trim the green beans. Halve the carrot lengthways and chop into roughly ½ cm wide, 5cm long batons.
- Place a pan over medium-high heat with a drizzle of oil. Once the pan is hot, fry the carrot and green beans for 2-3 mins. Lower heat to medium and cook for 1 min. Add a splash of water and cover with a lid or some foil. Cook until the veg is tender, 4-5 mins. Remove from the pan, draining any excess water. Season to taste with salt and pepper. Cover to keep warm.
- Wipe the pan and return it to medium-high heat with 2 tbsp butter and a drizzle of oil. Once hot, add the prawns and cook for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. Season with salt and pepper.
- Add the garlic and paprika to the prawns and cook for one minute. Squeeze in the juice from half the lemon wedges. Add 2 tbsp of butter and the chopped parsley to the pan (if you like, reserve some parsley for garnish). Cook for 1-2 mins. Once cooked, toss the veg with the prawns.
- Serve the rice, prawns and veg onto plate. Drizzle over the parsley butter sauce from the pan. Serve with the remaining lemon wedges on the side. Finish with a sprinkling of any remaining parsley.