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Recipe: Garlish ® & Lemon Prawn Pots

With Crusty Bread

Pollyanna’s Kitchen shares this Garlish ® & Lemon Prawn Pots recipe – an easy starter or quick lunch.

Sussex recipe

A rich and decadent starter that always goes down a storm. You can easily serve this as a “one pot” casual dipping dish for a quick lunch. Serves 4 people.



300 g raw king prawns

1 small onion (finely diced)

A good slosh of Garlish ® oil

3 (heaped) tbsp Garlish ® Just the Crush

1 tsp paprika

150 g single cream

50 g butter

Juice from 1 lemon

1 tsp plain flour

A good slosh of dry white wine

A handful of fresh parsley (save a few leaves for the garnish)

1 ripe tomato (finely chopped)

1 tsp salt

A few good crunches of black pepper

A handful of Parmesan (grated)

Fresh crusty bread

Sussex recipe



  1. Preheat the grill to 200˚
  2. On a medium heat, fry the onion in the oil and butter for 10 minutes until soft and caramelised.
  3. Add the tomato and continue to fry for 5 minutes.
  4. Add the flour and the paprika, stir well then add wine. Increase the heat and when the wine has reduced a little, lower the heat and add the prawns and lemon juice. Cook for a further 3-4 minutes until the prawns are cooked.
  5. Stir in the Garlish ® Just the Crush, cream and parsley. Add the salt and pepper.
  6. Stir well, then evenly decant into individual ramekins or one sharing dish. Sprinkle with Parmesan and place under the grill for 2 minutes. Garnish with the remaining parsley.

Serve with crusty bread.

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Sussex recipe



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