Dinners pronto
BUTTER-CHILLI GARLIC PRAWNS
PREP + COOK TIME 15 MINUTES SERVES 4
2 tablespoons extra virgin olive oil
100g butter
2 fresh long red chillies, sliced finely
400g uncooked shelled medium prawns, tails intact
2−3 cloves garlic, crushed
2 tablespoons lime juice
¼ cup loosely packed fresh coriander leaves
1 medium lemon, cut into wedges
1 Heat oil and butter in a large frying pan over high heat and cook chilli, prawns, garlic and lime juice, stirring, for 3 minutes or until prawns just change colour. Season to taste.
2 Sprinkle prawns with coriander and serve with lemon wedges.
Test Kitchen Notes
Serve prawns with jasmine rice or crusty bread to mop up the juices, if you like.
PREP + COOK TIME 10 MINUTES SERVES 4
625g fresh potato gnocchi
2 tablespoons extra virgin olive oil
375g assorted mushrooms, sliced thinly
2 cloves garlic, crushed
300ml pouring cream
90g baby spinach leaves
1/3cup (25g) finely grated parmesan
1 Cook gnocchi in a large saucepan of boiling salted water following packet directions until tender. Drain.
This story is from the Issue 65 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 65 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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