Lovely dish with it’s roots coming from the Thai curry but completely revamped to reflect the Tuscan seasoning and flavours. Finished of with large shrimps and crunchy potatoes.

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 stump broccoli
  • 250 gr potatoes
  • 250 ml cooking cream
  • 1 onion
  • 1 lemon
  • 100 ml white wine
  • sun-dried tomatoes
  • pepper
  • 300 g prawns
  • fresh basil

How to prepare it:

Peel and chop the onion. Grate the zest of the lemon and squeeze out the lemon. Finely chop the basil and sun-dried tomatoes. Cut the broccoli into small stumps and put on the heat with a good layer of water and bring to the boil.

Put a large frying pan on the heat. Melt some butter in the pan and then add the onion and lemon zest immediately. Add the prawns and season them with a lot of pepper. Place a second frying pan on the heat and fry the potatoes until golden brown. Bake the prawns for about 10 minutes (5 on each side). Pour in the white wine for the last minute and let it evaporate. Now add the basil. Stir well and add the cream, sun-dried tomatoes and lemon juice. Bring to the boil.

Meanwhile, drain the broccoli and add them to the prawns.

Serve the prawns and broccoli with the baked potatoes.