Recipe

GARLIC BUTTER FIORETTO® AND PRAWNS

4
Serves

15 MINS
Prep Time

12 MINS
Cook Time

9
Ingredients

Ingredients

Method

300g Fioretto^® Cauli Blossom
80g butter, chopped
4 garlic cloves, crushed
1 tsp chilli flakes
1/3 cup olive oil
750g medium king green prawns, peeled, deveined, tails intact
1 tbs dry sherry
1/4 cup flat leaf parsley leaves, chopped
crusty bread to serve

Combine the butter, garlic, chilli and 2 tablespoons of oil in a small saucepan. Heat over medium heat until hot. Set aside.
Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon of the remaining oil and the Fioretto^®. Cook shaking the pan for 2-3 minutes until the stems are bright green. Add 1 tablespoon of water, cover and cook for 1-2 minutes until just tender. Remove to a plate.
Wipe the pan clean and heat over high heat until hot. Combine the remaining 1 tablespoon of oil and prawns. Season with salt and pepper. Add to the hot pan and cook in batches for 1 minute until they change colour. Add the garlic butter to the pan, return the Fioretto® and add the sherry. Cook shaking the pan for 1 minute. Remove from the heat and scatter over the parsley. Spoon into bowls and serve with crusty bread.

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