Prawns with spinach and sun-dried tomatoes

Name: Prawns with spinach and sun-dried tomatoes
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 dl single cream for sauces; 2 tbsp grated Parmesan; 600 g peeled raw prawn tails (organic); 2 garlic cloves; 150 g baby spinach; oil; 100 g dried tomatoes in oil; 1 ½ dl vegetable bouillon; ½ tsp salt; salt and pepper to taste

main dish lunch dinner

Total: 25 min. | Active: 25 min.

gluten-free

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Ingredients

for 4 people

Prawns
	oil for frying
600 g	peeled raw prawn tails (organic)
½ tsp	salt

Pan
2	garlic cloves, squeezed
100 g	dried tomatoes in oil, drained, roughly chopped
2 dl	single cream for sauces
1 ½ dl	vegetable bouillon
150 g	baby spinach
	salt and pepper to taste
2 tbsp	grated Parmesan

How it's done

Prawns

Heat a dash of oil in a non-stick frying pan. Fry the prawns in batches for approx. 1½ mins. on each side, remove, season with salt, set aside.

Pan

Heat a dash of oil in the same frying pan. Add the garlic and tomatoes, sauté for approx. 2 mins. Add the cream and stock, bring to the boil. Reduce the heat, simmer for approx. 2 mins., stirring occasionally. Add the spinach in batches, allow to wilt. Stir in the reserved prawns, season, heat gently, and serve. Top with the Parmesan.

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