Ingredients

2 Tbsp (30 ml) Butter
450 g large Prawns, peeled and deveined
1 tsp (5 ml) Seven Colours Grill Seasoning™
1 tsp (5 ml) minced Garlic
½ cup (125 ml) Sundried tomatoes
⅘ cup (200 ml) fresh cream
2 cups (500 ml) baby spinach

Method

In a large skillet, melt the butter over medium heat. Add the prawns and season with Seven Colours Grill Seasoning™.
Sauté the prawns until just cooked through, 2-3 minutes per side. Remove from the pan and set aside.
In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the sundried tomatoes and cook for another minute to release their flavour.
Pour in the fresh cream and bring to a gentle simmer. Cook, stirring occasionally, until slightly thickened, 2-3 minutes.
Stir in the baby spinach and cook until wilted, about 30 seconds.
Return the prawns to the skillet and allow everything to warm through for 1–2 minutes.

Tip:
Serve hot with crusty bread, pasta, rice or mashed potatoes.