While fresh may be best, frozen is fast. Keep a bag of raw, frozen, peeled and de-veined prawns on hand in the freezer – they’re a great protein for fast skillet or stir fry meals. Add a selection of fresh summer veggies and you’re good to eat and go.
Servings
Prep Time
4servings (max 6)
15minutes
Cook Time
10minutes
Servings
Prep Time
4servings (max 6)
15minutes
Cook Time
10minutes
Ingredients
1poundraw prawnspeeled and de-veined
2tablespoonsbutter
2cloves garlicsmashed and minced
1/2cupsweet oniondiced
1/2cupcelerydiced
1/2cupred pepperdiced
1/2cupbeer
1teaspoonWorcestershire sauce
1teaspoonpepper
1/2teaspoonsea salt
1/2teaspoonoreganodried
1/2teaspoonrosemarydried
1/2teaspoonpepper flakesred
1/4teaspoonoreganodried
1/4teaspooncayenne pepper
2carrotsjulienned
1stalk celerysliced diagonally
1/2cupsweet onionsliced
1/2cupfresh green beanscut into 1” pieces
Instructions
Heat a heavy, large skillet to medium high, then melt the butter. Add 2 cloves of garlic, onion, celery, and red pepper and saute for a minute.
Add beer, Worcestershire sauce, pepper, salt, thyme, rosemary and red pepper flakes, oregano and cayenne pepper.
Stir in carrots, celery, onion and green beans, mix well and bring just to a boil. Add prawns and cook for 3 -4 minutes until pink, stirring occasionally. Serve over rice or quinoa, or with a slice of cornbread.