Moroccan Giant Prawns in Creole Sauce and Butter Beans

Minette's Gourmet Dry Marinade (FISH)

10 Large Moroccan prawns

1 large spring onion

6 cherry tomatoes

2 cloves of crushed garlic

Sweet red peppers (to taste) 

1 hot chilli

3 tablespoons of olive oil

Half a can of butter beans (drained)

Pinch of fresh flat parsley

Trim and finely slice the spring onion, sweet peppers and tomatoes. Peel and devien the prawns. Get a large woke or casserole pan. Place on a low medium heat and add the olive oil. Add the butter beans, onions, garlic, tomatoes, chilli and sauté. Sprinkle our Minettes Gourmet Dry Marinade (FISH) to taste. Add a little hot water to make this delicious sauce thicken. Add your prawns, cook for a few minutes to allow them to colour. Add your parsley, garnish with lemons and serve!

Serve with grilled bread, rice or couscous.

Enjoy!