900g large peeled prawns
1 tsp garlic salt
1 tsp black pepper
1 tsp Cajun spice seasoning
Pot of sun dried tomatoes, reserving the oil
4 garlic cloves, chopped
1 white onion, diced
125ml vegetable stock
1 tsp dijon mustard
300ml double cream
2 large handfuls of fresh spinach
60g fresh parmesan cheese, grated
Basil to garnish
Heat a large skillet on medium high heat with 3 tablespoons of the sun dried tomato oil.
Add the prawns and season with garlic salt, pepper and Cajun seasoning.
Cook for about 5 minutes, stirring occasionally until the prawns are opaque. Remove the prawns from the skillet and set aside.
In same skillet, add 2 more tablespoons of the reserved sun dried tomato oil on medium high heat and add in garlic, diced onions, and sun dried tomatoes. Cook for 1 minute.
Stir in the vegetable stock and dijon mustard, stir to combine then add in double cream. Stir until a creamy sauce forms and comes to a slight boil. Reduce heat and add parmesan cheese and spinach.
Cook for about 3 minutes and stir until cheese has melted and spinach has wilted. Add the prawns back into skillet and stir to combine.
Remove from heat, garnish with basil and more parmesan and serve.
