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.

How to peel prawns and remove veins from prawns

1 lb prawns (0.45 kg)
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, OR if you prefer more butter and olive oil (60 mL)
1/tsp dried parsley (2 mL)
1 tsp lemon juice, OR to taste - optional (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 (add more if not using white wine), 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
1 serving
248.5/186.4 calories
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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