Method:Sauteing

1. Formula

1. 2 pounds prawns or jumbo shrimp - peeled, deveined and butterflied
2. 2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
3. 2 tablespoons extra virgin olive oil
4. 1 peri-peri or other hot chile pepper, such as jalapenos, seeded and roughly chopped
5. 1 garlic clove, finely chopped
6. 1 (12 ounce) bottle dark stout beer, such as Guinness brand
7. 1 bay leaf, dried or fresh
8. 1 lemon, juiced
9. 2 tablespoons unsalted butter
10. 1/2 cup heavy cream (optional)
11. Salt and freshly ground pepper
12. 1 tablespoon chopped cilantro, a palmful

2. Nutrition Information

• Calories: 508 kcal
• Carbohydrates: 11 g
• Dietary Fiber: 1 g
• Fat: 27 g
• Protein: 47 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Coat the prawns with the grill seasoning. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of the olive oil. When the olive oil is hot, place about half the prawns in the skillet in a single layer and quickly sear them, about 1 minute per side. Transfer to a plate and reserve. Repeat with the remaining prawns.
2. Add the remaining tablespoon of olive oil to the skillet, then add the chile pepper and the garlic and cook for 1 minute. Add the beer and bay leaf. Boil over high heat to reduce the liquid by half.
3. Return the prawns to the skillet with the sauce and cook, turning once, until just cooked through, 1 to 2 minutes. Stir in the lemon juice and remove the bay leaf. Stir in the butter and cream and season to taste with salt and pepper. Garnish with the cilantro and serve.

4. Remark

Notes: