Jumbo Prawns & Baby Spinach

JUMBO PRAWNS with BABY SPINACH served over BROWN RICE

What you’ll need:

• 20 peeled Jumbo Tiger Prawns
• 312 g (11oz) baby spinach
• Brown rice for four (cooked according to package directions)
• 1 large onion (chopped)
• 1-2 medium-sized Serrano or Jalapeño peppers (chopped)*
• 2″ ginger root (chopped)
• 5 garlic cloves (chopped)
• 2 tablespoons Turmeric
• 1/2 to 1 teaspoon Red Cayenne Pepper*
• 1/2 teaspoon sea salt
• 1/3 cup olive oil

How to prepare:  

1. Place peeled prawns evenly on a kitchen towel and roll towel with prawns inside. While preparing seasonings, allow prawns to sit in towel to absorb excess moisture.
2. In a large skillet add 1/3 cup olive oil, chopped onion, peppers, ginger, garlic and sauté on medium heat until medium-brown. (*Reduce or omit chopped peppers and/or cayenne pepper if you desire less spicy heat.)
3. Add turmeric, cayenne pepper, salt and sauté together with onion mixture until golden brown. Stir frequently for even cooking.
4. Add prawns to onion and seasonings mixture and stir well to coat prawns with seasonings. Continue cooking prawns mixture uncovered on medium heat.
5. When prawns are a golden brown, reduce heat, add spinach and let the spinach sit on top of the prawns as it wilts down (5 minutes).
6. Stir spinach in with prawns and serve on top of cooked brown rice with dollop of plain yogurt!

Bon Appétit!