- 350 g prawns
- 2 T butter
- 1 t paprika
- 3 garlic cloves, crushed
- 1 x 420 g cream-style sweetcorn
Pan-fry 350 g butterflied prawns in 2 T butter, 1 t paprika and 3 cloves crushed garlic for 2 minutes on each side, then remove from the pan.
Blend 1 x 420 g can cream-style sweetcorn until smooth, then add to the same pan to heat through.
Season and serve hot with baby spinach.