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Join the spectacular KAY in May!

Join Vaughnette Bigford for another amazingly stunning event

 

The historic Mille Fleurs, one of the Magnificent Seven around the Queen's Park Savannah, Trinidad. A magnificent choice for any event! 

 

 

 

Feature Event

BRUNCH AND SOCA

 

 

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Cheryl Klym
07/10/2022 • 22:06
The music just keeps getting better and better as the weeks go by. Thanks for the memories. Love your show.
Joy Sage
28/09/2022 • 16:55
Love the vibes
Marianne
06/10/2022 • 15:28
Hey Joy..... thanks for the support
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Recipe of the Week

CREAMY TUSCAN GARLIC PRAWNS

5 mins prep /20 mins cook / 4 servings

 

Dip some crusty bread into these creamy, Italian-inspired garlic prawns.

Packed with flavour and ready in 20 minutes, add some chilli for a spicy arrabiata twist.

 

INGREDIENTS

100g sun-dried tomatoes in oil, thinly sliced, 3 tbsp oil reserved from the jar

500g green prawns, peeled, deveined, tails intact

3 garlic cloves, crushed

2 tbsp bought gluten-free sun-dried tomato pesto

250ml (1 cup) thickened cream

60g baby spinach

Crusty bread, to serve (optional)

 

METHOD

Step 1

Heat 2 tbsp of reserved sun-dried tomato oil in a large frying pan over medium-high heat.

Add one-third of the prawns and cook, turning occasionally, for 3-4 minutes or until the prawns change colour.

Transfer to a plate. Repeat, in 2 more batches, with the remaining prawns.

Step 2

 

Heat the remaining 1 tbsp reserved oil in the pan over medium-low heat.

Add the garlic and pesto. Cook, stirring, for 1 minute or until aromatic.

Pour in the cream and bring to a simmer.

Add the prawns, sun-dried tomato slices and spinach.

Cook, stirring, for 1-2 minutes or until heated through and the spinach has just wilted.

Serve with crusty bread, if using.

 

 

 

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