The sun has been out and the garden has been full of daffodils and birds. This means hearty, belly warming dinners can become a thing of the past for a couple of weeks until the tease of warmth disappears again, and we are left with the remains of blossom stuck to wet windows. This is England after all.
After a long day at work, being able to sit amongst the flowers in the backyard and tuck into fresh, citrus and parsley soaked prawns was heaven. This dish is so light and refreshing, and packed full of great nutrients!
Prawns are low-fat and high in protein so a great choice if you are watching your fat intake. Everything in this dish is packed full of goodness, especially parsley (we should all eat much more of this wonderful herb!); it supports healthy kidney function, whilst strengthening the immune system and building strong bones. Even if it didn’t do all of those things, it tastes so good! Chilli is a great source of Vitamin C, holding more than an orange and is a great boost for digestion! If you can’t handle the heat then you can leave the dried chilli out or just reduce the quantity. I have found the Tesco (UK) fresh red chillies have no heat in them so you can still get the vitamins without the need to lick ice cubes.
And then there is asparagus, this isn’t part of the original recipe but I love to add it to recipes for a green nutritious crunch packed full of fiber and antioxidants.
See… Look at the good you will be doing your body with this recipe!
There isn’t much that needs to be said, apart from ‘Why aren’t you already in the kitchen making these juicy prawns?… Or…. You could BBQ the prawns for a smoky intense flavour and then toss them in the beautiful sauce. Voila!
Prawns and Shrimp are one of my favourite foods, so when I came across this recipe, I couldn’t wait to give it a go. It’s so easy to make and is ready in no time after a busy day.
As soon as you get in from work, preheat your oven to 180 degrees and roast your oil rubbed garlic bulb ready for the delightful sauce. It will be cool enough to scoop by the time you’re ready to cook.
If you’ve bought fresh prawns, make sure you have de-veined them before you cook. Supermarket isle prawns should already have this done for you.
I served the prawns with some basmati rice stir-fried in a little coconut oil to give it a subtle coconut flavour. This is my favourite way to devour white rice (but usually, I have brown varieties as I prefer the texture and nutty flavour; as well as it being a lot more nutritious).
The only thing I changed was adding more chilli flakes as I like a strong kick of heat 🙂
As always, I came across this recipe during one of the many hours browsing Pinterest after I had intended to go to bed… to sleep. I don’t know why I do it to myself. Nearly midnight and I torture myself with images of delicious food. It’s a good job I’m too lazy to get out of bed, else there would be a lot of midnight snacking.
If you love Mediterranean food, or are interested in trying more of the cuisine, this blog is perfect. I’ve mentally made a note of some of the other recipes I’d like to try. Mmmmm.
Until next time.
Love & Lemons xxx