I love prawns any way they come. As soon as you think of prawns, you probably think of them breaded and deep fried right? Yes, I agree, they are great like that, but oh so bad for you! Breading and frying them ruins a fantastic, healthy, low fat protein source.
Prawns (or big shrimp) are extremely perishable, so they are almost always frozen at sea, if you get them "fresh" at the store, you can be assured they were previously frozen.
While most people shy away from frozen fish, the fact that these are flash frozen immediately after being processed is great! This means that you are guaranteed freshness and can always keep a big bag on hand.
When you want a great, tasty meal, just take some out of the freezer, they defrost in no time, you can also run them under some cold water to help loosen the hard ice surrounding them to speed the process.
When defrosted, pat them dry, then liberally dust with chili powder on both sides and a bit of cayenne if you like it spicy. Heat a cast iron pan on high heat, then film very lightly with coconut oil and saute the prawns a couple minutes on each side until opaque and firm yet still moist.
Serve as I have here over brown rice and a side of my ever favorite asparagus and lemon wedges to squeeze over.
6 ounces of uncooked prawns have the following nutritional breakdown:
120 calories
1.5 grams fat
1.5 grams carbohydrate
24 grams protein
Ah, unlike the baby-food-SOS mush from a couple posts ago, this is one recipe that I will try... Wait a minute, we eat it all the time here anyway, what lucky duds we are. But I have been avoiding them for the cholesterol lately, but maybe it is time to have one or two.
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