Prawns/Shrimp in Creamy Mustard Sauce

1. 1

   Melt half the butter or margarine in a frying pan over a high heat.

2. 2

   Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly.

3. 3

   Remove with a slotted spoon and set aside.

4. 4

   Melt the remaining butter or margarine in the frying pan.

5. 5

   Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.

6. 6

   Stir in the lemon juice and wine.

7. 7

   Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.

8. 8

   Add the cream.

9. 9

   Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently.

10. 10

    Stir in the mustard.

11. 11

    Return the fried prawns to the pan and reheat briefly.

12. 12

    Add cooked prawns at this stage and heat through, about two minutes.

13. 13

    Season with salt and pepper, and serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.