Such a lovely, light dinner that’s full of Summer flavour. Lemon, garlic, white wine and parsley.
A glass of ice cold Sauvignon Blanc dining outside in the sunshine completes this meal. Quick and simple recipe as always!
2 tablespoons butter
275g raw king prawns
Juice of 1 lemon
Salt and cracked black pepper to season
100ml white wine
2 cloves garlic – minced
Fresh flat leaf parsley – 2 tablespoons or so
Cup of white basmati rice to serve.
Juice of 1 whole lemon for rice and a slice each to serve
Asparagus spears – as many as you like!
Cook your rice according to instructions. I use just under 2 cups of water for 1 cup of dry rice. Squeeze in the lemon juice and also add the lemon halves while cooking over a low heat with the lid on. This makes the rice all lemony and fragrant.
When your rice has 5 minutes or so to go until fully cooked, heat your butter in a large pan. (At this point I add my asparagus to salted boiling water or steam them). Add the king prawns and minced garlic to the butter and stir about a bit.
Now add the white wine and lemon juice. Season to your liking. When the prawns turn pink – this doesn’t take long only a few minutes add the chopped parsley.
Once the rice is cooked place on the plate and top with the king prawns and asparagus pouring over the juices from the pan of prawns.
Top with a slice of lemon to garnish.