Prawn and Dill Sauce
First published in Slimming World magazine May/June 1999 page 76
Serves: 4
Sins per serving: Sin free on Original choice, 4½ Sins on Green choice
Preparation and cook: approx 5 minutes
2 tbsp vegetable stock
4 tbsp fresh dill, finely chopped
1tbsp lemon juice
12oz/340g cooked, peeled tiger prawns
Salt and pepper to season
Dill sprigs to garnish
Bring the stock to the boil in a saucepan then reduce the heat to a simmer. Add the dill, lemon juice and prawns and cook gently for a minute or two. Season well and serve hot garnished with sprigs of dill.
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