Teams Tuscan Prawns

• total time: 5 minutes

Ingredients

500g / 1lb raw/peeled King Prawns/Shrimp*

2 tbsp Sun Dried Tomato Oil from the jar (sub olive oil)

1/2 tsp EACH: Salt & Black Pepper

2 tbsp Unsalted Butter

4 cloves of Garlic, finely diced

1/4 tsp EACH: Smoked Paprika, Oregano

1 tbsp Tomato Paste

120ml / 1/2 cup Chicken Stock

240ml / 1 cup Double/Heavy Cream, at room temp

125g / 4oz Sun Dried Tomatoes, thinly sliced

40g / 1/2 cup freshly grated Parmesan

1/2 bunch of Fresh Basil, finely diced (15g/0.5oz)

100g / 3.5oz Baby Spinach Leaves

Crusty Bread & Lemon Wedges*, to serve

Directions

Thoroughly pat the prawns dry with kitchen/parchment paper then coat in 2 tbsp oil and 1/2 tsp salt & pepper.

Place a large pan over high heat. Once hot, space out half the prawns and leave to fry for 1 min. Flip them over, fry for a further min, then remove & repeat with the 2nd batch.

Lower the heat to medium & melt in the butter. Add the garlic, smoked paprika & oregano and fry for 30 secs or so, then stir in the tomato puree & fry for a min or so. Stir in the stock & cream, then stir in the parmesan, sun dried tomatoes & basil.

Simmer for a few mins until the sauce is fairly thick, stirring somewhat frequently. Stir in the spinach alongside the resting juices from the prawns. Once the spinach begins to wilt, stir in the prawns.

Check for seasoning and adjust if needed then serve & enjoy!

Most pre-packed prawns will come ready to cook (deveined etc). I used ‘jumbo’ king prawns here. They won’t take long to cook, so a short high-heat fry will do the trick. Try to avoid them curling up into an ‘O’ shape as this typically means they’re overcooked. A tight(ish) ‘C’ shape with some colour on each side is what you’re aiming for.

I like a little squeeze of lemon at the end, but it’s optional. It helps cut through the rich sauce, but you might prefer it without.