Herby, Brothy Prawns with Meg Yonson

A one-pan herby, brothy lemony plate of prawns perfect for your next summer get-together. Ideal for when your guests are hovering around the kitchen and you need something easy to whip up in 20 minutes! Make sure to stock up on crusty sourdough to mop up the delicious garlic butter sauce. It’s loaded with GOOD BONES TO GO Chicken Broth making it not only delicious but nutritious too!


INGREDIENTS
2 tablespoons extra-virgin olive oil 

500g peeled raw king prawns, tails left on

2 golden shallots, finely sliced 

3 garlic cloves, finely sliced 

200g cherry tomatoes, sliced in half 

1 cup (250ml) GOOD BONES TO GO Chicken Broth 

30g unsalted butter 

½ teaspoon table salt 

1 lemon, juiced

⅓ cup finely chopped flat-leaf parsley leaves

2 stems spring onions, green part finely sliced 

Fresh sourdough bread, torn, to serve

METHOD

  1. Heat half of the olive oil in a large non-stick frying pan over medium-high heat. Once hot, add in the prawns and cook for 1-2 minutes on each side until cooked through. Remove and set aside in a bowl. 

  2. Keep the frying pan over heat and reduce heat to medium. Add in the remaining olive oil, golden shallots, and garlic. Cook, stirring for 2 minutes, until lightly golden brown. Add the cherry tomatoes and continue cooking, stirring regularly, for 3-4 minutes until the tomatoes have softened. 

  3. Add in the GOOD BONES Chicken Broth, butter, and salt. Stir all together, until butter melts, about 1 minute. 

  4. Add the prawn back in, with any resting juices, the lemon juice, and half the parsley. Stir to combine, then simmer for 1 minute, until the prawns are warmed through. 

  5. Serve the pan with the Herby Garlic Prawns in the middle of the table, garnished with the spring onions and remaining parsley. Serve with sourdough on the side for guests to help themselves.


⁣

Undivided Food