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Garlic Prawns

Mid November. Just about finished the book edits. I suppose I always thought writing a cookbook would involve a lot of work, and at the same time, I think I thought it wouldn’t take as much time as it has. I have disappeared from social media while writing the cookbook – I think this may be because it is all consuming – testing and retesting -and it is difficult to share photos and such, which need to be private. I am looking forward to this Friday, when it will be complete. I can return to posting and cooking for fun. As for this mean, this is an example of what I am eating at least once a week right now.. It is quick meal, because most of the ingredients you probably already have to hand. It’s very flavourful, I often end up sucking the prawn shells for the flavour before eating them. As I have discovered while writing the book, seafood dishes aren’t something that Cyprus specializes in – despite being an island – the waters around the island just don’t support a lot of fish, whether this is because they are too warm or because of over-fishing I haven’t figured out yet. But, you can make great seafood dishes in Cyprus, and if you need an easy one to start with, I recommend this one. I think this is perhaps why this dish is on high rotation for me right now – in addition to being delicious, the rest of my meals are non seafood Cypriot ones! Enjoy!


All ingredients are available at Foodsaver (except those marked with an *)

1 tablespoon Ardo Diced Garlic (equivalent to about 4 small cloves)
18 Black Tiger Hoso 21/30 Prawns, (heads removed or on, as you prefer)
2 tablespoons chopped fresh parsley*
2 tablespoons Lurpak Salted Butter
1 tablespoon Chorio Olive Oil
a pinch Ardo Diced Red Chili
50 ml brandy*
generous pinch of salt and pepper*
1 cup of Foodsaver Wild Rice Mix, defrosted


Foodsaver - October Shrimp Foodsaver - Quiche Lorraine4394  1. In a large frying pan over high heat, add the prawns, salt and pepper. Saute for 3 minutes, continuously turning the prawns as they cook.

2. Add the brandy. Stir the prawns while the brandy evaporates.Foodsaver - Shrimp-7022

3. Continue to cook the prawns until they are pink, and the flesh has turned white. Add the parsley into the pan and toss all the ingredients together.

Foodsaver - Shrimp-70394. Remove the prawns from the pan and place them in a bowl. Add the defrosted wild rice mix to the pan and cook until hot and ready to serve. Place the wild rice in a serving dish, and add the prawns over top the rice and serve.

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