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/ Prawns with Leeks and Lemon Pepper
Prawns with Leeks and Lemon Pepper
Nutrient dense protein: 1
Non starchy vegetables: 1
1
1
Ingredients
1 tbsp coconut oil
1 large leek, sliced
4 oz mushrooms, sliced
12 oz cooked prawns, tails removed
1/3 cup 2% Greek yogurt
Juice of half a lemon (about 2 tbsp)
Lemon pepper, sugar-free seasoning
Total Time:
10 min
Prep:
2 min
Cook:
8 min
Yield:
2
Level:
easy
Directions
by
Carrie Brown
(enjoy
more recipes
and
amazing cook books
by Carrie)
Heat the coconut oil in a large skillet.
Saute the leeks gently over a medium heat, stirring often, for about 5 minutes until the leeks are tender.
Add the sliced mushrooms to the skillet and cook for 1 minute.
Add the prawns and heat through.
Add the 2% yoghurt to the skillet and toss the prawn mixture until it is evenly coated in yoghurt.
Stir in the lemon juice.
Season liberally with fresh ground lemon pepper and spoon onto plates.
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