EVENTS GALORE!

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! 

BRUNCH AND SOCA

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.