Quick Caribbean Prawns & Coconut Sauce
with Garlic Rice & Zesty Veggies- Milk
- Crustaceans
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Mix things up with this delight of a dinner - which will have you cooking prawns like a pro. Our mild Caribbean jerk seasoning works a treat with the juicy prawns and creamy coconut sauce and when plated up with fluffy rice and zesty greens, you’ll be coming back for seconds… and thirds! *This recipe is under 650kcal per serving.*
Ingredients
3 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1
Capsicum
1
Lemon
1 packet
Trimmed Green Beans
1 packet
Peeled Prawns
(Contains: Crustaceans;)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coconut Milk
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
Utensils
Cooking Steps
• Finely chop garlic. Drain and rinse white rice. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic, until fragrant, 1-2 minutes. • Add white rice, the water and a generous pinch of salt. Stir, bring to the boil, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice capsicum. • Zest lemon to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans and capsicum, tossing, until tender, 4-5minutes. • Stir in lemon zest, then transfer veggies to a bowl. Season to taste and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook peeled prawns and half the mild Caribbean jerk seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer prawns to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and mild Caribbean jerk seasoning, stirring until fragrant, 1 minute. • Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Remove from heat, then stir through a squeeze of lemon juice. Season.
• Divide garlic rice between bowls. • Top with zesty veggies and Caribbean prawns. • Spoon over coconut sauce. • Serve with any remaining lemon wedges. Enjoy!
