This easy recipe for prawns has a bold garlicky flavor because both the prawns and greens are cooked with garlic. If you desire a heartier meal serve it along side brown or white rice. Collard greens or kale may be substituted for the chard. Makes two servings.
- 1 lb. fresh medium prawns (20), shelled and divined
- 2 large cloves of garlic, minced
- 2 tsp olive oil or butter
- 1 tsp. Fuller’s Paravangna Blend
- 2 TBS dry sherry
- ¼ tsp. salt
- Wedge of fresh lemon
- 4 Cups Chard or 1 large bunch –coarsely chopped & large stems removed
- 2 cloves garlic, sliced
- 1 tsp olive oil
- ½ fresh, chunky, hot salsa- purchased
- 1 tsp. sugar
- Salt & pepper to taste
Prepare the chard and garlic, set aside. Prepare the prawns and garlic and set aside.
Heat 2 teaspoons oil in large skillet. Add the sliced garlic, sauté for about 1 minute over medium heat. Add the chopped chard, stirring occasionally until it is limp. Add the sugar, salt, pepper, and salsa. Stir and reduce heat to low, cover and cook while preparing the prawns.
To cook the prawns heat the oil in a medium size skillet. Add the garlic and Paravangna Blend and sauté for about 30 seconds. Add the prawns and cook until they are pink and slightly firm. Add the sherry and continue to cook for another 2 minutes on low. Squeeze the lemon and stir in just before serving.
Divide the sauté chard on two plates (this is juicy so you may want to use bistro bowls) and top with the prawns. Garnish with a sprig of parsley if desired.