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This dish is inspired by the French-style green peppercorn sauces usually paired with steak, but here we’re giving it a seaside twist. Prawns are pan-seared until golden, then coated in a light yet creamy sauce infused with Greenfields Green Peppercorns, fresh herbs, and a squeeze of lemon. The result is something decadent but not heavy – perfect with rice, crusty bread, or even spooned over tagliatelle.
Prep time: 10 minutes
Cooking time: 15 minutes
Total: 25 minutes
500g raw king prawns, peeled and deveined
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp Greenfields Green Peppercorns (lightly crushed)
150ml fish or vegetable stock
100ml double cream
Juice of ½ lemon
1 tsp Greenfields Dill Weed (or fresh dill if available)
Himalayan Pink Salt (Fine), to taste
Crusty bread or steamed rice, to serve
Heat the olive oil in a wide pan and sauté the onion gently for 5 minutes until softened.
Add the garlic and crushed Greenfields Green Peppercorns, cooking for a further 1–2 minutes until fragrant.
Pour in the stock, bring to a simmer, and reduce by half.
Stir in the double cream and lemon juice, then season with Himalayan Pink Salt.
Add the prawns and cook for 3–4 minutes until pink and cooked through.
Sprinkle with Greenfields Dill Weed and serve immediately with bread or rice to mop up the sauce.
Calories: ~340 kcal
Protein: 25g
Fat: 18g
Carbohydrates: 12g
Fibre: 1g
Salt: 1.1g
Absolutely divine – the peppery cream with prawns felt like eating at a seaside bistro. I’ll definitely make it again!
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