Creamy Verdi Gringo Prawns

Ingredients

• 800 g large prawns, peeled and deveined
• 2 tsp BlixSam Lemon Leaf
• 1 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, crushed
• Black pepper to taste

• 1 cup fresh cream
• ⅓ cup BlixSam Lemon & Herb Sauce
• ¼–⅓ cup BlixSam Verde Gringo Under Fire Sauce
• ¼ cup grated Parmesan
• 1 tsp fresh lemon juice
• 2 tbsp chopped parsley or coriander

Method

1. Season the prawns: Pat the prawns dry and toss with Lemon Leaf and a little black pepper.
2. Sear: Heat the olive oil and 1 tablespoon butter in a large pan over high heat. Add the prawns in a single layer and cook for about 1–2 minutes per side until lightly golden. Remove from the pan and set aside.
3. Start the sauce: Reduce the heat to medium. Add the remaining butter and garlic. Fry for about 30 seconds until fragrant.
4. Make it creamy: Pour in the cream and Lemon & Herb Sauce. Stir and simmer gently for 2–3 minutes.
5. Bring the heat: Stir in the Verde Gringo Under Fire Sauce and Parmesan. Simmer gently until the sauce becomes smooth and slightly thickened.
6. Return the prawns: Add the prawns and any juices back to the pan. Toss through the sauce and cook for another 1–2 minutes — just long enough to heat through.
7. Finish: Add the lemon juice and chopped parsley or coriander. Taste and add a little more Verde Gringo if you want extra jalapeño heat.

🔥 BlixSam Tip