We’re taking our Omega-3-rich prawns off the barbie, and into the skillet. Then topping them with a creamy cashew-based sauce – cashew being one of the richest-sources of copper (a mineral essential for energy production).
1/3 cup raw cashews, soaked in boiling water for 10 minutes and drained
1/3 cup unsweetened almond milk
1 clove garlic, peeled
3 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter or ghee
1 pound medium prawns, peeled and deveined
¾ cup chicken or vegetable stock
2 tablespoons chopped fresh dill, plus more for garnish
1 teaspoon grated lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper plus more for garnish
5 to 6 lemon slices
Place the cashews, almond milk, garlic, and lemon juice in a high-powered blender and blend until completely smooth. Set aside.
Heat the butter in a large skillet over medium-high heat until hot.
Add the prawns and cook for 3 minutes until the shrimp are pink on both sides.
Transfer the prawns to a plate and set aside.
Lower the heat to medium and pour the cashew cream mixture into the skillet.
Add the stock and whisk to combine.
Simmer for 4 to 5 minutes, until the mixture has thickened and reduced by about one-third (or more depending on how thick you’d like the sauce to be).
Stir the dill, salt, pepper, and lemon zest into the sauce.
Add the cooked prawns and the lemon slices.
Cook for 1 to 2 minutes, until the shrimp are warmed, then remove from the heat.
Garnish with extra dill and pepper before serving.
For an extra bit of fanciness, heat a grill pan over medium-high heat and grill the lemon slices for 4 minutes or until nice grill marks have developed. Garnish the dish with the grilled lemon slices.
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