Description
A quick skillet dinner like this has saved me more than once on busy evenings when I wanted something fresh without spending ages at the stove. The veggies stay crisp, the prawns warm through fast, and it smells amazing once the garlic hits the pan.
Ingredients
Units
Scale
- 0.75 lb - 340g cooked prawns, peeled and deveined
- 10 asparagus spears, cut into bite-sized pieces
- 1/2 red pepper, sliced
- 1 punnet sliced mushrooms
- 1/2 courgette/zucchini, sliced into half moons
- 20 to 25 fresh pea pods
- 1 tsp minced garlic
- 2 - 3 tsp - 10 to 15 ml soy sauce
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 tbsp butter or margarine
- Pinch of black pepper
- Optional squeeze of lemon juice before serving
Instructions
- Prep all the veggies before you start because this moves pretty quickly once the skillet heats up.
- Pat the 340g cooked prawns dry with a paper towel so they fry properly instead of steaming.
- Heat a large skillet over medium-high heat and melt 1 tbsp butter or margarine.
- Add the 1 punnet sliced mushrooms and 1 tsp minced garlic.
- Stir fry for about 4 minutes until the mushrooms soften and most of their moisture cooks off. Transfer them to a plate for now.
- In the same skillet, add the 10 asparagus spears and 1/2 sliced red pepper.
- Stir fry for 4 to 5 minutes until slightly tender but still bright and crisp.
- Pour in 10 to 15ml of soy sauce and stir everything together so the veggies pick up the flavour.
- Add the 20 to 25 fresh pea pods and 1/2 sliced courgette/zucchini.
- Cook for another 2 minutes. You don’t want the zucchini mushy, just lightly softened.
- Return the mushrooms to the skillet and toss everything together.
- Push the veggies slightly to the side and add the 340g cooked prawns.
- Warm them through for 1 to 2 minutes only.
- Since the prawns are already cooked, overdoing it can make them rubbery.
- Sprinkle over 1/2 tsp dried basil, 1/4 tsp dried thyme, 1/4 tsp dried rosemary, and a pinch of black pepper.
- Toss everything together until evenly coated and heated through.
- Serve immediately, with a squeeze of lemon juice if you like a little brightness at the end.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 73
- Sugar: 2.1 g
- Sodium: 141.7 mg
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 4.3 g
- Fiber: 1.6 g
- Protein: 14 g
- Cholesterol: 91.2 mg
