Garlic Butter Prawns
with sugar snaps, carrots and rice
It doesn't get much better than popping prawns basted in a rich garlicky butter sauce. A helping of something nourishing comes in the form of perfectly charred and softened sugar snaps.
Tags:
Family Friendly
•Quick
•Calorie Smart
•Eat Me First
•Climate Conscious
Allergens:
Mustard
•Crustaceans
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
150 grams
Rice
1 unit(s)
Lemon
5 grams
Parsley
1 sachet(s)
Paprika
(Contains Mustard)
1 unit(s)
Carrot
150 grams
Prawns
(Contains Crustaceans)
150 grams
Sugar Snap Peas
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)1678 kJ
Energy (kcal)401 kcal
Fat2.3 g
of which saturates0.5 g
Carbohydrate77.5 g
of which sugars8.9 g
Dietary Fiber0 g
Protein21.2 g
Cholesterol0 mg
Salt1.53 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
Cooking Steps
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).
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 1cm wide, 5cm long batons.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the carrot until starting to char, 4-5 mins.
- Add the sugar snaps, lower heat to medium, add a splash of water and cover with a lid or some foil.
- Cook until the veg is tender, 2-3 mins.
- Drain any excess water and season to taste with salt and pepper. Remove from the pan and cover to keep warm.
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.
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.
6
- Fluff up the rice with a fork and divide between plates.
- Top with the sugar snaps, carrots and garlic prawns.
- Drizzle over the parsley butter sauce from the pan.
- Serve remaining lemon wedges on the side.
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