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Garlic Butter Prawns
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Garlic Butter Prawns

Garlic Butter Prawns

with peas, carrots and rice

It doesn't get much better than popping prawns basted in a rich garlicky butter sauce. A helping of something healthy comes in the form of vibrant green peas.

Tags:
Under 650 calories
Quick
Family Friendly
Eat Me First
Allergens:
Crustaceans
Mustard
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Prawns

(Contains Crustaceans)

2 unit(s)

Garlic

150 grams

Rice

1 unit(s)

Lemon

5 grams

Parsley

1 sachet(s)

Paprika

(Contains Mustard)

1 unit(s)

Carrot

1 unit(s)

Peas

Not included in your delivery

to taste

Butter

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kcal)425 kcal
Energy (kJ)1777 kJ
Fat2.5 g
of which saturates0.3 g
Carbohydrate78.5 g
of which sugars9.2 g
Dietary Fiber0 g
Protein25.4 g
Cholesterol0 mg
Salt1.43 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pan with Lid
Pot with Lid

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • 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).
Get Prepped
2
  • Meanwhile, roughly chop the parsley (stalks and all).
  • Quarter the lemon.
  • Peel and grate the garlic (or use a garlic press).
  • Trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Cook the Veg
3
  • Place a pan over medium-high heat with a drizzle of oil
  • Once hot, fry the carrot until starting to char, 2-3 mins.
  • Lower heat to medium and cook for 1 min then add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
  • When 1 min of cooking time remains, add the peas and cook until warmed through.
  • Drain any excess water and season to taste with salt and pepper. Remove from the pan and cover to keep warm.
Fry the Prawns
4
  • Give the pan a wipe then return to medium-high heat with 2 tbsp butter (double for 4p) and a drizzle of oil
  • Once hot, fry the prawns until cooked through, 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.
Finish the Sauce
5
  • Add the garlic and paprika to the prawns and cook until fragrant, 1 min. 
  • Squeeze in the juice of half of the lemon wedges.
  • Add the chopped parsley and veg to the pan and toss together with the prawns.
  • Cook until warmed through, 1-2 mins.

TIP: Reserve a pinch of parsley for garnish if desired.

Garnish and Serve
6
  • Fluff up the rice with a fork and divide between plates.
  • Top with the peas, carrots and garlic prawns.
  • Drizzle over the parsley butter sauce from the pan.
  • Serve the remaining lemon wedges on the side.
  • Finish with a sprinkling of any remaining parsley.
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