Posted on May 29, 2014 by Jenny Cromack

This weeks recipes are all quick prawn dished  Allowing you too cook a qck high protein meal, but more importantly nice and tasty meals too!

Quick Saucy Prawns

Kcal 127, Protein 26, Carbs 4 fat 1, Sat 0g
Serves 1
Ingredients

• 1 garlic clove, crushed
• juice ½ lemon, plus wedges to serve
• 1 tbsp low sugar and salt ketchup
• 100ml chicken stock (from a cube is fine)
• 100g large cooked prawns
• steamed broccoli and brown rice, to serve
Process

1. Heat the garlic, lemon juice, ketchup and stock together in a frying pan. Simmer until syrupy and thickened.
2. Add the prawns and some seasoning, then heat through. Serve with broccoli, steamed rice and lemon wedges.

Quick Thai Prawn Curry

Kcal 180, Protein 20g, Carbs 6g, fat 9g, Sat 2g

Serves 4

Ingredients
• 1 tbsp vegetable oil
• 1 onion, chopped
• 1 tsp fresh root ginger
• 1-2 tsp Thai red curry paste
• 400g can chopped tomatoes
• 50g sachet coconut cream
• 400g raw frozen prawns
• Spinach to serve

Process

1. Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
2. Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve with spinach.
Quick Wasabi, Avocado and Prawn Salad

Kcal 223, Protein 11g, Carbs 3g, fat 19g, Sat 2g
Serves 6
Ingredients

• 2 tsp wasabi paste
• 4 tbsp olive oil
• 2 tbsp lime juice, plus 6 wedges, to serve
• 1 tsp clear honey
• For the salad
• 2 large ripe, but firm avocados
• 250g pack chilled large peeled prawns
• 2 heads of chicory, red if possible, separated into leaves
• few sprigs of watercress

Process

1. In a large bowl, mix dressing ingredients until blended. Season with salt, then set aside.
2. To serve, halve and stone the avocados. Dice the flesh while it’s still in the skin then scoop into a bowl. Add the prawns and toss in the dressing. Line six small serving bowls or tumblers with two or three chicory leaves. Pile in avocado and prawn mixture. Top with watercress and lime wedges.