LEMON PRAWNS ON CREAMED SPINACH

GENTLE DEFROSTING It takes quite a while for prawns and spinach to defrost. The best approach is to defrost them both overnight in the fridge, or for about 2 hours at room temperature. But if you're really in a hurry, the spinach can be defrosted with a bit of water in a pan over a low heat, as per the instructions on the pack, and the prawns can be immersed in hot water for 4-5 minutes. Once defrosted, let them drain well and proceed as described above. Per portion: approx. 425 kcal, 29 g protein, 34 g fat, 3 g carbohydrate

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the butter for the spinach in a pan. Squeeze all the liquid out of the spinach, roughly chop and sauté for 2 minutes in the butter. Pour in the cream, season with a pinch of salt and nutmeg and cook, uncovered, for 4 minutes over a medium heat.

Step 2

Meanwhile, add the coconut oil to a non-stick pan over a high heat. Season the prawns with salt and pepper. Fry them for 3 minutes on each side. Add the garlic and chilli as they cook.

Step 3

Finally, deglaze the pan with the lemon juice. Adjust to taste with some grated lemon zest, salt and pepper.

Step 4

Arrange the spinach on two plates, place the prawns on top, drizzle with the juices and serve.