1 tsp Lemon Zest
1 tsp Paprika (any type, I prefer smoked)
2 Garlic Cloves – finely chopped
500g King Prawns – peeled and deveined (Buy them here)
4 tbsp Unsalted Butter (split in 2)
Bunch of Spring Onion – finely chopped
Tin of Beans (Kidney, Butter, Cannelloni etc)
100ml White Wine
250ml Chicken Stock
2tbsp Double Cream
Handful of Parsley
Step 1 – The Prep:
Mix together the lemon zest, paprika, garlic, tsp of salt and tsp of pepper in a bowl. Add the Prawns and mix to coat them.
Step 2 – The Stew:
Melt butter over a medium high heat in a big pan or pot. Add the spring onion and season with salt and pepper. Cook on medium until soft (around 3-5 minutes) then add white wine and let it simmer for another few minutes before adding the chicken stock, cream and beans. Bring to a boil and let it simmer for 8-10 minutes.
Step 3 – To Serve:
When the broth is almost finished cooking, heat another bit of butter in a separate pan on high heat and add the prawns. Cook for around 2-3 minutes then add to the broth along with any juices in the pan.
Season with extra salt and pepper to taste. Serve with parsley, a squeeze of lemon and toasted bread.
This weeks recipe credit: Thank you to @iamskykitchen
Not a fan of Prawn preparation? To buy frozen, prepared prawns instead, click here