1 x 400g tin of lobster bisque soup
1 tbsp harissa
Zest of 1 lime
40ml cream, plus extra to drizzle
16 large raw king prawns, peeled and deveined
2 garlic cloves, crushed
Handful of fresh coriander leaves, chopped
Sourdough bread, sliced and toasted
- In a small pan over a medium-high heat, combine the lobster bisque and harissa together and heat until bubbling.
- Stir in the cream, then turn the heat to medium-low and keep warm.
- Melt the butter in a frying pan until starting to foam. Add the garlic and prawns. Cook the prawns for one minute per side until pink.
- To serve, pile the prawns into the centre of two shallow soup bowls. Pour over the spicy bisque. Drizzle lightly with cream and garnish with the coriander leaves and lime zest. Serve with toasted sourdough.
Per serving: 331kcals, 17.1g fat (8.9g saturated), 27.7g carbs (3g sugars), 19g protein, 1.8g fibre, 1.13g sodium
MAKE IT YOURS
If you’d prefer not to have much garlic (for instance, if you’re making this for date night!), simply omit it here and sauté the prawns in butter.