Ingredients

  • 100g/4oz Kerrygold Pure Irish Salted Butter
  • 10 large cooked prawns, heads removed
  • 1 red chilli – seeds removed and finely sliced
  • 1 courgette, chopped
  • Handful fresh thyme - chopped
  • Handful fresh basil - chopped, plus extra to garnish
  • 1 tbsp red pesto
  • 200ml/7fl oz chicken stock
  • 1 lemon, juice only
  • salt and freshly ground black pepper
  • 2 ripe plum tomatoes, peeled, seeds removed, sliced
  • 1/2 fennel bulb, finely sliced

Directions

Spice up your life with this irresistible shellfish recipe. Easy to whip up in no time, this simple but bold dish is great for dinner parties and special occasions.
  1. Heat 1 tbsp Kerrygold butter in a frying pan and fry the chilli and courgette until soft. Add the thyme, basil, pesto and chicken stock and bring the mixture to the boil. Simmer for 2-3 minutes.
  2. Add the rest of the Kerrygold butter and lemon juice, salt and freshly ground black pepper.
  3. Add the tomatoes, prawns and fennel into the sauce and simmer for 5 minutes until the fennel is soft.
  4. Pop in a bowl to share or serve on a bed of wild rice.

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