 |
Lite Prawns
with Spring Vegetables |
Enjoy a deliciously light yet satisfying
shrimp and vegetable dish, making the most of spring leeks,
sweet-tasting peas and zucchini.
3/4 pound medium prawns, unshelled and
de-veined
2 garlic cloves, crushed
Juice of 2 large lemons
2 sprigs of rosemary
1 large leek, white part only, sliced
1 medium zucchini, halved lengthwise and sliced
1 cup snow peas
1 tsp poly-unsaturated reduced salt butter (for sauté)
Place prawns in a large resealable plastic
bag with lemon juice, garlic and rosemary. Marinate in the
refrigerator for 15 minutes. Coat a large nonstick skillet with
nonstick cooking spray. With butter, sauté leeks and zucchini on
medium heat until softened and leeks are fragrant—about 4 minutes.
Add snow peas and cook for 2-3 more minutes.
Add prawns and marinade to skillet and cook until prawns are no
longer pink—about 3 minutes. Serve with rice or noodles. We've
found vermicelli rice noodles are best! |
