Chilli Butter Poached Prawns

Serves 2

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

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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.

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.
Add the rest of the Kerrygold butter and lemon juice, salt and freshly ground black pepper.
Add the tomatoes, prawns and fennel into the sauce and simmer for 5 minutes until the fennel is soft.
Pop in a bowl to share or serve on a bed of wild rice.