NUTRITION

SERVINGS

INGREDIENTS

8 oz Prawns

0.5 cup Cooked jasmine rice

1 tbsp Ghee

2 cloves Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 cup Baby spinach

PREPARATION

• 1

  Pat the prawns dry with a paper towel and season them with sea salt and black pepper.

• 2

  Mince the garlic cloves and finely chop the fresh parsley.

• 3

  Heat a large skillet over medium heat and melt the ghee until it coats the pan.

• 4

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.

• 5

  Place the prawns in the skillet in a single layer and cook for 2 to 3 minutes per side until pink and opaque.

• 6

  Stir in the lemon juice and fresh parsley, tossing the prawns to coat them in the sauce, then remove only the prawns from the pan and set aside.

• 7

  In the same skillet with the remaining garlic butter, add the baby spinach and sauté until just wilted.

• 8

  Add the cooked jasmine rice and lemon zest to the skillet, stirring constantly to incorporate the flavors and heat the rice through.

• 9

  Plate the lemon rice and spinach, then top with the garlic prawns and any remaining pan sauce.