Garlic and chilli king prawns
- Total Time
This would also be delicious served over freshly cooked linguine, or rice.
Olive Oil1 ½ teaspoons
Garlic4 clove(s), crushed
Chilli, Green or Red2 individual, de-seeded, finely chopped
Tomato3 medium, de-seeded, finely chopped
King Prawns, Raw24 individual, without shell, tails intact
Vegetable stock cube(s)½ cube(s), dissolved in 100ml hot water
Parsley, fresh15 g, roughly chopped
Basil, fresh21 g, roughly chopped (plus a few extra leaves to garnish)
Ricotta Cheese6 portion(s), medium
- Heat oil in a large non-stick frying pan over medium-high heat. Add garlic and chillies and cook, stirring for 1 minute, or until garlic is golden.
- Add prawns and cook for 1 minute each side, or until golden. Remove garlic, chilli and prawns from pan and set aside. Place pan back over medium-high heat and add tomatoes, stock and herbs. Season to taste with salt and pepper. Cook, stirring for 5 minutes or until sauce has reduced. Add prawns back to pan and toss well to coat. Dot with ricotta and place under preheated grill for 2-3 minutes, or until golden and bubbling.
- Serve prawns scattered with extra basil leaves and cracked black pepper.