12-15 large prawns, peeled and deveined. I like to remove tails also but they can stay on if preferred
1/3-cup of Cannalife Botanicals Olive Oil
*Disclaimer: The amount of Cannalife Botanicals Olive Oil used will determine dosage, please know your tolerance.
Dosage: 1 Teaspoon of Cannalife Botanicals Olive Oil= 20mg THC
1 small red onion, chopped
1 large red pepper, julienned
1 Tbsp. butter
2 Tbsp. white wine
Juice of one lemon
1/3 cup Sambuca
1/3 cup coconut milk
Handful of spinach cleaned and stemmed
Salt and pepper to taste
In saucepan heat oil, add onion and pepper and sauté till soft, add butter, white wine, Sambuca and lemon juice. Saute for a few minutes while stirring continuously …add a pinch of salt and pepper and coconut milk…stir milk in well and add prawns. Cook prawns till pink. Keep a close eye on prawns to be sure you do not overcook or they tend to get rubbery. Take of heat and allow to sit for a minute while you prepare plate.
Prepare spinach on a plate. I like to do a ring of spinach around outer side of plate, acts as a barrier to keep the yummy sauce sauce contained ….
I also like to serve thinly sliced toasted baguette with this dish as there is an ample amount of sauce to mop up after.
You can also serve this dish on a bed of angel hair pasta.
I believe in using fresh local ingredients. I believe in dealing directly with farmers. I believe in taking time to cook and let things simmer and really bring out flavours. I believe in Fair-Trade and Organic foodstuffs when available. I love sharing healthy good food. Its the smiles and satisfied tummies that make it worthwhile.