Sautéed Prawns with Rosemary

Note from Cheri: This recipe is from Barry Bluestein and Kevin Morrissey's wonderful book 99% Fat-Free Italian Cooking. Barry and Kevin like to serve the prawns over pasta. Be sure to check out my interview with Barry, for lots of great low-fat cooking tips and more fabulous recipes!

1 pound freshwater prawns in their shells 1/2 C freshly squeezed lemon juice 1 cloves garlic, chopped 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1/2 tsp. dried rosemary, crumbled

Serves 4 Clean prawns. Combine cleaned prawns with lemon juice, salt, pepper, garlic and rosemary in a glass or other non-reactive bowl. Cover and marinate for about 1 hour in the refrigerator, stirring periodically. Preheat a large nonstick over high heat. Transfer the contents of the bowl to the hot pan. Cook the prawns for about 2 minutes on each side, until the shells turn bright pink and the meat is opaque. Remove to a serving bowl and set another alongside for shells. Per Serving: Calories: 90.6 Fat: 0.54 gm From the book 99% Fat-Free Italian Cooking, by Barry Bluestein and Kevin Morrissey.