Why not try this dish with other seafood, such as fish, squid or mussles?
Ingredients
Olive oil spray,
1 spray(s)
Red onion,
0.5 medium(s), chopped
Celery,
0.5 cup(s) chopped
Carrot,
1 medium carrot(s), chopped
Garlic,
2 clove(s), chopped
Zucchini,
1 medium, chopped
Red capsicum,
0.5 capsicum(s), chopped
Asparagus,
10 spear(s), chopped
Tomatoes, diced, canned, any type,
1 cup(s)
Sea salt,
1 pinch(s)
Black pepper, ground,
1 pinch(s)
Thyme, fresh,
2 teaspoon(s)
Lemon peel,
2 teaspoon(s)
Red chilli,
0.5 chili(s), seeds removed, chopped
Shelled prawns, raw, any type,
350 g, tail left on
Baby spinach,
1 cup(s)
Ricotta cheese, reduced fat,
50 g
Cooking instructions
Lightly spray a large non-stick fry pan with olive oil and place onto a medium heat. Add the onion, celery, carrot and garlic and stir-fry for 2-3 minutes.
Mix in the zucchini, capsicum, asparagus, tomato and a pinch of salt and pepper and cook for a further 8-10 minutes, stirring occasionally and adding a little water (about ½ cup) if the mixture starts to look dry.
Stir in the fresh thyme, lemon zest, chilli, prawns and spinach leaves and continue to simmer for 5 minutes, or until the prawns have changed colour and are cooked through and the spinach has wilted.
Divide between serving bowls, crumble over the ricotta cheese and serve with a lemon wedge.
| Nutrition details per portion |
| Energy | 316.2 cal
1322.1 kJ |
| Total Fat | 6.3g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 1294.9mg |
| Total Carbohydrates | 17.2g |
| - Dietary Fibre | - |
| - Sugars | - |
| Protein | 47.2g |