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    Lemon and Courgette Prawns

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    Lemon and Courgette Prawns

    • Total time: Ready in 15 minutes 15 minutes

    Serves: 2

    Ingredients

    • 1 tbsp olive oil
    • 25g butter
    • ½ leek,
    • 1 clove garlic
    • 1 small courgette
    • 250g raw tiger prawns (from the fish service counter)
    • Finely grated zest and juice of a lemon,
    • A pinch of dried chilli flakes (optional
    • Black pepper
    • ½ Waitrose Olive Ciabatta
    • A handful of dressed green salad (optional).

    Method

    1. In a large non-stick frying pan, heat 1 tbsp olive oil and 25g butter. Gently cook ½ leek, washed and thinly sliced, and 1 clove garlic, crushed, for 2–3 minutes until just beginning to soften.
    2. Add 1 small courgette, trimmed and cut into thin strips. Cook for a further 2-3 minutes.
    3. Stir in 250g raw tiger prawns (from the fish service counter) and cook for about 5 minutes, stirring frequently until the prawns turn completely pink.
    4. Stir in the finely grated zest and juice of a lemon, a pinch of dried chilli flakes (optional), and season generously with black pepper.
    5. Cut ½ Waitrose Olive Ciabatta in half through the centre and toast until golden. Spoon the prawn and courgette mixture over the toast and serve with a handful of dressed green salad (optional).

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