Low-carb raclette pans with prawns, cherry tomatoes and garlic

Low-carb raclette pans with garlic prawns, cherry tomatoes, courgette and parsley under raclette cheese. A dinner with 5 g carbs and 33 g protein.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 10 min
• Total time: 30 min
• Calories: 318 kcal per serving
• Protein: 33 g
• Fat: 18 g
• Carbs: 5 g

Ingredients

• 400g prawns
• 2 garlic cloves
• 1 chilli
• 2 tbsp olive oil
• 1 lemon
• 250g cherry tomatoes
• 1 courgette
• 180g raclette cheese
• 1 bunch of parsley
• 1 pinch of salt

Method

You’ll need: raclette grill · chopping board · knife

1. Rinse the prawns under cold water and pat them dry.
2. Finely chop the garlic, chilli and parsley. Squeeze the lemon and mix everything with the olive oil, 1 tbsp lemon juice and the salt. Toss the prawns in it.
3. Halve the cherry tomatoes. Cut the courgette into thin half-moons and slice the raclette cheese.
4. Preheat the raclette grill for 10 minutes. Fill the raclette pans with the courgette, tomatoes and prawns.
5. Top with a slice of cheese and cook the pans under the grill for 6 to 8 minutes until the prawns are cooked through.
6. Drizzle the pans with the rest of the lemon juice and eat straight away.

Good to know

You know garlic, chilli and prawns from the frying pan. In the raclette pan, tomatoes and cheese join them, and after eight minutes everything is ready. A quick course for New Year's Eve.

Swaps

Prawns → squid rings (molluscs) or cubes of cod. Raclette cheese → mozzarella (milder). Courgette → pepper. Parsley → basil.

Cooking tips

Thaw frozen prawns overnight in the fridge. Pat them dry well, or they'll release water and the cheese won't brown.

Storage

Keep marinated prawns in the fridge until you're ready to eat and use them the same day; leftover veg keeps for 2 days.

Allergens

Contains crustaceans and milk; gluten-free, no egg or nuts. In pregnancy, cook the prawns right through.