Garlic Butter Chilli Prawns
with Lemon Courgetti and Roasted Broccoli
A simple dish is sometimes the best, especially when it features super-fresh, juicy king prawns. We don’t want to drown their flavour in lots of spice, so we saute them lightly in butter with shallot, then serve them on saucy courgetti with some lightly roasted broccoli.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Echalion Shallot
3 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Red Chilli
1 unit(s)
Courgette
(May contain Celery)
200 grams
Tenderstem Broccoli
250 grams
Large King Prawns
(Contains Crustaceans)
20 grams
Unsalted Butter
(Contains Milk)
1 sachet(s)
Mixed Herbs
10 grams
Vegetable Stock Paste
(Contains Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
25 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and dice the shallot. Peel and grate the garlic (or use a garlic press). Juice half the lemon and cut the other half into wedges.
Halve the red chilli lengthways, deseed, then thinly slice.
If you have a spiralizer, use it on the courgette.
If you don’t, use a vegetable peeler to shave the courgette into ribbons, running it down all sides of the courgette evenly until you reach the centre. Pile the ribbons on top of each other and cut them lengthways to create ‘spaghetti’.
Cut the Tenderstem® broccoli into thirds, then place on a baking tray. Drizzle with oil and season with salt and pepper.
Roast on the middle shelf of the oven until the edges are crispy and slightly charred, 10-12 mins.
If you'd prefer to, boil your broccoli in step 5 while the sauce cooks, for 3-5 mins until tender. Season with salt and pepper.
Drain the prawns. Heat a large frying pan on medium-high heat.
Once hot, melt half the butter, then add the shallot and prawns. Cook, stirring frequently, until the shallot has softened, 3-4 mins.
Add the garlic, mixed herbs and half the chilli. Cook for a further 2 mins, then remove the prawns from the pan and transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.
Add the lemon juice, veg stock paste, remaining butter and the water (see pantry) to the pan. Turn up the heat and bring to the boil, stirring to melt the butter, 1-2 mins.
Once boiled, reduce the heat and add the courgetti. Warm in the pan, stirring occasionally, for 1-2 mins.
Add the prawns back in, then add the grated hard Italian style cheese. Stir until the cheese has melted. Season with salt and pepper.
Share the garlic butter chilli prawns, courgetti and roasted broccoli between your bowls.
Sprinkle with the remaining red chilli. Serve with a lemon wedge.
