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Creamy Prawns


70.00 / Box

DIY - Serves 4 people

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Prawn Skewers

Req qty: 1.00/trays


Brown Onions

Req qty: 0.25/kgs



Req qty: 0.05/kgs


Cherry Plum Tomatoes

Req qty: 1.00/pkt


Cooking Cream

Req qty: 1.00/pack


Baby Spinach

Req qty: 1.00/pack



Req qty: 0.10/kgs


Cauliflower Rice

Req qty: 1.00/pkt



Req qty: 1.00/pcs


Keto-influenced creamy prawns with cauli rice Packed with low-fat protein from the prawns and nutrients courtesy of the cauliflower this quick-to-prepare dish delivers flavour in abundance. Allergy information: shellfish, dairy Prep time: 5 minutes Cook time: 18 minutes Store cupboard ingredients required: olive oil • 2 tbsp olive oil • 1 pack prawn skewers, defrosted • 1 brown onion, peeled and diced • 4 cloves garlic, peeled and diced • 100g cherry tomatoes, finely diced • 200ml double cream • 300ml water • 125g spinach • juice and zest of 1 lemon • 250g cauliflower rice • 3 tbsp finely chopped parsley 1. Set a frying pan with 1 tbsp olive oil over a medium heat. Add the prawns and cook for 3-4 minutes, turning once, until pink all over. Remove to a plate lined with kitchen paper. 2. Add the onion to the pan and sauté for 5-6 minutes until softened. Tip in the garlic and cook for a further minute. 3. Stir through the cherry tomatoes, double cream and water. Bring to a gentle simmer and cook for 3 minutes. Add the spinach and return the prawns back to the pan. Stir through the lemon juice. 4. Set a separate pan with the remaining oil over a medium heat and sauté the cauliflower rice for 2-3 minutes, stirring continually. Add the parsley and divide among serving plates. 5. Top the rice with the creamy prawns and sprinkle over the lemon zest before serving.

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