Prawns with Leeks and Lemon Pepper

It’s funny.  To me, anyway.  Not laugh-out-loud funny or anything, just a little chuckle funny.

When a Friday Night Dinner is looming, and I have Mini-Me and The Hubs coming over for my latest *SANE concoction, I pore over cook books and scour the internet, lie in bed mulling over ideas at 2 am, write shopping lists, worry about whether there’ll be enough food, and whether the recipe will work, and whether it will taste good.  And I’ll come up with a Plan B (and sometimes a Plan C) in case Plan A (and then Plan B) goes sideways at the eleventh hour.  Then, once Friday night arrives, I’ll spend hours in the kitchen cooking, along with a large dollop of worrying.  When it involves guests I take this cooking lark very seriously, you know.

So earlier this week I did all the poring and scouring, the mulling and writing and worrying.  On Thursday night Mini-Me let me know that Friday Night Dinner would be impossible because of the *huge* project she is finishing up.  So, given that there was now no Friday Night Dinner, I didn’t go grocery shopping.  And Friday night I did what I normally do when I am flying solo and need an impromptu plate of food - I stood in front of the ‘fridge, flung the doors open wide and peered inside.  After 23 seconds or so of staring, I gathered a few items from whatever was lurking within and threw dinner together.  I ad-libbed, if you will.  Pretty much how I do on those podcasts.  No recipe, no plan, no preparation.  It was a 10 minute meal from ‘fridge to finished, made with whatever I had on hand.  I do this all the time when I am home alone.

Here’s the result of last night’s last minute romp through the ‘fridge.

Prawns with Leeks and Lemon Pepper

Prawns with Leeks and Lemon Pepper.  So fast, so tasty, so filling, so *SANE.

Prawns with Leeks and Lemon Pepper
Now why I can’t I just do that when Mini-Me and The Hubs are coming over?

4.5 from 2 reviews

Prawns with Leeks & Lemon Pepper
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 TBSP coconut oil
  • 1 large leek, sliced
  • 4 oz / 110g mushrooms, sliced
  • 12 oz / 335g prawns, pre-cooked, de-veined, tail-off
  • ⅓ cup / 3 fl oz. 2% Greek yoghurt (DO NOT USE non-fat! It will not work!)
  • Juice of half a lemon
  • Lemon pepper
Instructions
  1. Heat the coconut oil in a large skillet.
  2. Saute the leeks gently over a medium heat, stirring often, for about 5 minutes until the leeks are tender.
  3. Add the sliced mushrooms to the skillet and cook for 1 minute.
  4. Add the prawns and heat through.
  5. Add the 2% yoghurt to the skillet and toss the prawn mixture until it is evenly coated in yoghurt.
  6. Stir in the lemon juice.
  7. Season liberally with fresh ground lemon pepper and spoon onto plates.

Prawns with Leeks and Lemon Pepper

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Ed - That looks pretty darn good for being just thrown together!

carrie - It was so tasty, too! Thanks for swinging by, Ed.

Dawn - Hi Carrie – I live in Asia with no access to greek yogurt! :( Any suggestions for a substitute? Thanks!

carrie - Dawn – that is an awesome question! Thank you for bringing it up and sharing your situation – it helps to be made aware of the different challenges you face. Assuming you can buy regular yoghurt, you can easily make your own Greek yoghurt.
Check this out: http://en.wikipedia.org/wiki/Strained_yoghurt

Claire Lucas - I LOVE this recipe, as does my boyfriend. It’s become a regular for me, I make it at least once a week. So easy to throw together after a long day. Thanks again Carrie.

carrie - I love this one too, Claire – one of my favorites. It has leeks in and takes 3 minutes :-) JB loves it because it is seafood – one of the best sources of protein around.

Claire Lucas - Well that’s great to hear! I don’t eat meat so rely very heavily on seafood, fish and Greek yoghurt.

Lindsey - Oh my goodness, this is by FAR the best SANE recipe I’ve made yet. Thank you for this wonderful creation!

carrie - This is one of my favorites too, Lindsey!

Serena - Why did my yogurt congeal?? I used 2%milkfat?

carrie - Hi Serena – I would imagine that it was either too hot or heated for too long. It would have tasted great still, just not looked so pretty :-(

Sarah - Was a bit dubious about the coconut oil, and don’t get me wrong, I often use coconut oil when cooking Thai dishes, but it added a very strange taste to this dish, not great….

carrie - Sarah – that is so weird. Maybe it’s a brand thing (like olive oil) where they all taste a bit different. I cannot taste the coconut oil at all with the brand I use.

Serena Hunt, RDN CDN - Thanks Carrie! It did taste delicious, but definitely not pretty like yours! I’ll be more careful of the temp next time :)

carrie - Serena – glad you still enjoyed the flavor!

Cheryl - Carrie – what brand of coconut oil do you use? Last week, I made your Leek, Mushroom and Cauliflower Casserole. I ordered the Konjac flour from Amazon. I bought wonderful extra mature Taw Valley cheddar. The sauce was gorgeous and silky smooth but all I could taste was the coconut oil! I ended up throwing it out because to me it tasted like suntan lotion. I’ll try it again this week but I’ll sautee the veg in olive oil.

I think I can use the coconut oil for baking where I don’t mind the coconut flavor but it wasn’t nice with cheddar cheese.

BTW, I live in London (opposite of you, I’m an American expat in the UK).

carrie - Cheryl – I use Trader Joe’s. I am learning that different brands do have a different level of coconut taste. I cannot taste Trader’s coconut oil in cooking at all. I suggest you shop around until you find one that works. In the meantime use butter for cooing, not olive oil. Hope that helps!

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