Solo: Garlic Prawns with Lemony Risotto

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Solo: Garlic Prawns with Lemony Risotto

What more can we say but garlic saute spice prawns with a creamy, zesty lemon and baby spinach Parmigiano cauli and broc risotto.

Ingredients to serve 1

  • 125g x Prawns - shelled
  • 1.25ml x Paprika
  • 1.25ml x Cajun Spice
  • 10g x Garlic - crushed
  • 50g x Cauliflower Florets - chopped or grated into rice
  • 50g x Broccoli - grated
  • 75g x Baby Spinach - roughly shredded
  • ¼ x Lemon - zested then halved for juicing
  • 15g x Parmesan - grated
  • 50ml x DD Cheese Sauce Low Carb
  • 10g x Butter (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Mix your prawns in a large mixing bowl along with paprika, cajun spice, salt, and pepper.

Washing Instruction

Wash your hands, cauliflower and broccoli well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

The decision to devein shrimp is basically a matter of personal preference and aesthetics, not hygiene, and the vein is not harmful to the human body if eaten. All our prawns are supplied de-veined though.

Step 1 - Cheesy Lemon Cauliflower and Spinach Risotto

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is warm add your grated cauliflower and broccoli with a few good dashes of milk. Cook while stirring at regular intervals for 5-6 minutes until your vegetables are just about tender then proceed to add your DailyDish Low Carb Cheese Sauce and shredded baby spinach. Stir your sauce through and drop your temperature to low, cook for 3-4 minutes until heated through then proceed to mix in half of your grated parmesan. Taste and season with a bit of lemon zest, salt, and pepper. Finish by squeezing over some lemon juice.

Step 2 - Spiced Prawns

Heat a large frying pan over med-high heat, once your pan is hot but not smoking add your prawns and cook for 3-4 minutes until pink, slightly caramelized and curled up. Remove your pan from the heat then add toss through your butter. Taste and season with salt, pepper and lemon juice at your discretion.

To Serve

Divide cheesy lemon cauliflower and spinach risotto amongst your servings top with your spiced prawns and remaining grated parmesan.