Monday, April 26, 2010

Creamy garlic prawns with zucchini ribbons


Cream, butter and garlic are a match made in heaven and this dish is both delicious and quick to make.

12 raw prawns, deveined
4 cloves of garlic, minced
Handful of fresh, torn basil
10g butter
5tbsp cream
1/4 cup of Parmesan cheese
1 zucchini/courgette peeled into long strips with a potato peeler, boiled till tender and drained
Freshly ground salt, black pepper and white pepper

*Fry the garlic in 2tbsp of olive oil till fragrant then add the prawns and cook till pink, add cream, butter, basil, Parmesan and seasoning, let it simmer very gently till the sauce has thickened
*Serve over the zucchini ribbons