SEARED SHRIMP


COOKING TIME 20 MINS	SERVES 4	CHEF'S PHOTO

Impress your friends with this healthy, sustainable and easy to make recipe sent from Singapore by Australian chef Lucas Glanville


COOKING TIME 20 MINS	SERVES 4	RECIPE BY CHEF LUCAS GLANVILLE

Impress your friends with this healthy, sustainable, and easy to make recipe sent from Singapore by Australian chef Lucas Glanville

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Shrimp and prawns are central to various cuisines from different cultures.
THEY are fished WORLDWIDE, in the Atlantic, Pacific, Arctic, and Indian Oceans.

DID YOU KNOW?

Shrimp and prawns are central to various cuisines from different cultures.

wild prawns & Shrimp are fished WORLDWIDE, in the Atlantic, Pacific, Arctic, and Indian Oceans.

The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks.

A prawn’s size can vary considerably depending on the species, from just an inch or so, up to 12 inches.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

12 large peeled and cleaned MSC certified wild-caught shrimp or prawns
1 bulb fennel, sliced
1 red onion, sliced
1/2 lb (200g) steamed kipfler potatoes (or similar)
8 spears green asparagus, sliced
1/4 lb (100g) steamed fine green beans
1 T grain mustard
4 T (60ml) extra virgin olive oil
Juice of 1 lemon
4 t (20ml) water
Sea salt and cracked pepper to taste

Nutrition Information
2 servings

Calories: 315 kcal
Total Fat (g): 14.5 g
Cholesterol: 64 g
Sodium: 528 mg
Total Carbs: 37 g
Fibers: 8 g
Sugars: 8 g
Protein: 13.5 g

Let's cook!

STEP 1

Heat a non-stick pan, add a little extra virgin olive oil, and then add the seasoned shrimp/prawns, cooking gently until you have color on both sides.

STEP 2

In a bowl, add the sliced fennel, red onion, green asparagus, and green beans. Mix together.

STEP 3

In a separate bowl, add equal parts of fresh lemon juice, extra virgin olive oil, grain mustard, and water. Season with sea salt and cracked pepper, whisk together.