Vegetable prawns Recipe

Vegetable prawns are a unique and easy way to make vegetables with prawns. Vegetable prawns are one of the easiest recipes to be on your table this winter. As we all know that winters are coming and prawns is a delight in the winter season. We get so many varieties of fishes and prawns in the winter season. The Vegetable prawns are a special recommended recipe by Chef Rida Aftab. Vegetable prawns are very flavorful with fewer ingredients. 
Vegetable prawns are full of proteins and vitamin C. Vegetable prawns can be served at the time of dinner or lunch. The people on diet can have Vegetable prawns by skipping the butter and replace with olive oil. Vegetable prawns are a complete meal. You can serve garlic bread with Vegetable prawns. Hope you find this recipe for Vegetable prawns very easy.


INGREDIENTS:

½ Teaspoon onion powder 
½ Teaspoon Garlic powder 
½ Teaspoon red chili powder 
Salt and fresh ground black pepper 
1/2 kg raw Shrimp peel and deveined, but with tail on. 
1 tablespoon olive Oil + 1 tbsp tablespoon olive Oil 
1 cup red bell pepper chopped 
1 cup white Onions chopped 
½ cup Chicken broth 
1 cup Cauliflower 2-3 inch pieces 
1 cup Zucchini dIced 
Fresh chopped Parsley for garnishing

How to make Vegetable prawns

METHOD:

In a small bowl, add all the spices (onion powder, garlic powder, red chili, salt, and black pepper and mix together to combine. 
In a large bowl, add shrimp and the spice mixture. Mix everything well to combine. 
In a cast iron skillet, add the extra virgin olive oil over medium heat. 
Add shrimp and cook for about 1-2 minutes each side or until they are pink. Set them aside 
In the same skillet, add 1-tablespoon olive oil, white onions, and red bell pepper. 
Cook for about 4 minutes. Stir occasionally. 
Add chicken broth and asparagus (cut into 2-3in diagonal pieces). Put the lid on the skillet and cook for only 2 minutes and stir occasionally. 
Add zucchini, put the lid on the skillet and cook for more 3 minutes. 
Bring shrimp back to the skillet. 
Cook for 30 seconds or 1 minute. 
Garnish with parsley and serve over cauliflower, or mashed cauliflower.