Recipe with: ERU Cheese Spread Chèvre

Garlic-chilli prawns in a goat’s cheese sauce

Serve your guests these delicious, mildly spicy garlic-chilli prawns. The creamy goat’s cheese sauce provides a surprising twist in this tapas or side dish. Garnish the prawns with parsley for a lovely colour contrast.

Ingredients:

  • 125 grams jumbo prawns (frozen)
  • 1 garlic clove
  • 1/3 red chilli
  • 30 ml olive oil
  • Salt and pepper (to taste)
  • 5 grams parsley
  • 30 ml olive oil
  • 40 grams ERU Cheese Spread Chèvre

Serve your guests these delicious, mildly spicy garlic-chilli prawns. The creamy goat’s cheese sauce provides a surprising twist in this tapas or side dish. Garnish the prawns with parsley for a lovely colour contrast.

Preparation

  • Defrost the prawns in cold water and pat dry.
  • Crush or finely chop the garlic.
  • Halve the chilli lengthwise, remove the seeds and slice finely.
  • Make a marinade from olive oil, garlic, chill, salt and pepper.
  • Add the prawns to the marinade and leave for 15 minutes.
  • Preheat the oven to 200 degrees.
  • Finely chop the parsley.

Method

  • Place the prawns with the marinade in a small dish or pan.
  • Mix ERU Cheese Spread Chèvre through the prawns and marinade.
  • Cook the prawns in the oven for around 10-15 minutes.
  • Garnish with the chopped parsley and serve immediately.
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