Garlic Butter Prawns With Lemon Herb Quinoa Recipe

About this recipe

Succulent prawns sautéed in garlic butter paired with zesty lemon quinoa and fresh herbs. A light yet flavorful dinner for seafood lovers.

Ingredients

• - Schwartz Flat Leaf Parsley
• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• - Forest Whole Foods Organic White Quinoa
• 100 G Jumbo Garlic 100g
• - Lurpak Unsalted Butter
• 1 L Olive Oil – Organic
• - PLJ Lemon Juice Original Sharp 500ml
• - Ducros Dried Thyme
• - Greenfields Black Peppercorns
• - Potts Vegetable Stock Can
• 100G Sichuan Pepper, 100G

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness.
2. 2. In a saucepan, bring the vegetable stock to a boil and add rinsed quinoa.
3. 3. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy.
4. 4. Peel and devein the prawns, ensuring they are clean and ready for cooking.
5. 5. Mince the garlic and finely chop the parsley and thyme for seasoning.
6. 6. Heat olive oil and butter in a large skillet over medium heat until melted.
7. 7. Add minced garlic and sauté for 1 minute until fragrant but not browned.
8. 8. Add the prawns to the skillet, seasoning with salt and black pepper.
9. 9. Cook prawns for 2-3 minutes on each side until they turn pink and opaque.
10. 10. Stir in lemon juice and freshly chopped parsley for a burst of flavor.
11. 11. Remove quinoa from heat, fluff with a fork, and mix in fresh thyme.
12. 12. Plate the quinoa and arrange the garlic butter prawns on top.
13. 13. Garnish with extra parsley and a drizzle of olive oil if desired.
14. 14. Serve warm and enjoy the vibrant combination of seafood and herbs.