Lemon Garlic Butter Prawns

Name: Lemon Garlic Butter Prawns with Quinoa and Asparagus
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Wild caught prawns; 3 Piece of Garlic cloves; 1 Piece of Shallots; 1 Piece of Lemon; 15 Grams of Fresh parsley; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 ML of Water; 1 Piece of Vegetable stock cube; 50 Grams of Butter; 1 Tsp of Black pepper; 2 Piece of Small zucchini; 250 Grams of Thick asparagus; 100 Grams of White quinoa; 200 ML of Water; 1 Tsp of Salt

with Quinoa and Asparagus

Lemony, garlicky, buttery prawns. Need we say more?

202 Reviews

Cals 595 · Prot 38 · Carbs 60 · Fat 24

Low Carb

Calorie Smart

30 min

Lemon Garlic Butter Prawns with Quinoa and Asparagus

Lemony, garlicky, buttery prawns. Need we say more?

202 Reviews

Cals 595 · Prot 38 · Carbs 60 · Fat 24

Low Carb

Calorie Smart

Ingredients

Prawns

Wild caught prawns

350 Grams

Garlic cloves

3 Piece

Shallots

1 Piece

Lemon

1 Piece

Fresh parsley

15 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Water

150 ML

Vegetable stock cube 15*

1 Piece

Butter 4*

50 Grams

Black pepper

0.5 Tsp

Vegetables

Small zucchini

2 Piece

Thick asparagus

250 Grams

Quinoa

White quinoa

100 Grams

Water

200 ML

Salt

1 Tsp

Allergens

*15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2478 / 595
Fats (g)	24.1
of which saturated (g)	13.5
Carbohydrates (g)	60
of which sugars (g)	7.9
Fibers (g)	9.7
Proteins (g)	38.4
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.

2 Prep

Peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Chop half of the lemon into slices. Juice the remaining half. Finely chop the fresh parsley. Chop the zucchini and asparagus (remove their woody stems) into batons.

Tip! Hold the asparagus at either end and bend - they should snap right where the woody part begins!

3 Fry prawns

Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min. Transfer the prawns to a plate, reserve the pan.

4 Cook veg

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the asparagus and zucchini and fry for 3 min, stirring occasionally. Add the shallots and garlic and cook for 2 min. Add the measured water and stock and simmer for 3 min.

5 Sauce

Remove the pan from the heat, add the butter, lemon slices, 1 Tbsp of lemon juice and 0.5 tsp of lemon zest. Whisk until the sauce begins to thicken. Return the prawns to the pan and season with a pinch of black pepper.