Tuesday, August 18, 2015
An easy recipe that would go real well with a steak on the side as well for an impressive meal. Prawns remind me a bit of the taste of lobster...so to me they are like little lobsters. You don’t need many each when you have another meat side with the meal. Prawns can be a bit expensive.
1/4 tsp salt (1 mL)
1/4 tsp black pepper (1 mL)
1 tbsp butter (15 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic, bottled kind, OR (10 mL)
1/4 cup dry white wine (60 mL)
1/2 tsp dried parsley (2 mL)
1 tsp lemon juice, OR to taste (5 mL)
Remove shells and tails of prawns. Cut down the middle of the back of the prawns with a sharp, serrated knife and remove the black vein with the tip of the knife. Rinse prawns and place in colander over bowl to drain while getting them all ready. Pat prawns dry with paper towels.
Sprinkle prawns with the salt and pepper and toss to coat.
In nonstick frying pan, over medium heat, in butter and olive oil, cook garlic until barely turning light brown. Add the prepared prawns and let cook undisturbed for 1 minute. Turn prawns over. Add the white wine and parsley. Cover pan and cook until prawns are done…about 3 more minutes….stirring about once or twice during that time. Add lemon juice to the sauce, stir and season with salt and pepper, to taste. Serve right away.
Yield: 3 to 4 servings
30.4/22.8 g protein
10.9/8.2 g fat
0.1/0.1 g fiber
2.3/1.7 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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Labels: Fish and Seafood