25 November 2009

On the Sweetlips Blog we plan to give out a vast range of fish and seafood knowledge as well as news for all you seafood, fish and chips fanatics.

We know you're out there, so enjoy!

Before you make any Seafood dish always make sure you use only the freshest Fish and the Best Seafood available.

What you need!

1kg Raw Tiger Prawns, peeled and cut into chunks (You can use any prawns available but we feel Tiger Prawns work best)

3 Tablespoons Olive Oil

1 Tablespoon Lemon Rind

2 Leeks Cut Into Strips

200ml Tomato puree

150g Baby Spinach Leaves

What now?

Cook the linguine in a saucepan of rapidly boiling salted water until 'al dente'.

While the pasta is cooking heat the olive oil in a pan and gently cook the leek until golden.

Add the prawns and stir till the flesh just becomes firm, about two minutes.

Stir in the Tomato puree and continue to cook for a further two minutes.

Add the Lemon rind and the spinach and toss over the heat till the spinach has wilted.

Drain the linguine and add to a large serving bowl toss with the prawn mixture and season to taste.

Serve with a fresh garden salad.

Serves:4

The Verdict

Let us know what you think of the receipe. If not not drop into Sweetlips for the Best Fish and Chips and the Best Seafood in the universe.