Butter Prawns with Zucchini

I don't know what to call this dish because I just concocted it from scrap- I got tired of eating red meat or chicken and I was craving for prawns so I went to buy a kilo of fresh king sized prawns and rummaged my cupboard for spices. So, I ended up with a beautiful dish- for those who don't mind seafood- you just would have to try this delish number my dearies. As with any seafood, cooking has to be quick and not overdone so when you have guests coming over, it's good to whip this up 30 minutes before or even later.

INGREDIENTS:
butter + oil for sauteing
750 gms. more or less is up to you, of good sized prawns, fresh! not the pre-cooked ones
*shelled but leave the tail part, marinate in 2 tbsp. of worcestershire sauce + minced garlic + dash of salt
a tbsp. of red capsicum flakes (this is the dehydrated form of red bellpper/capsicum...not chilis ok?)
2 medium zucchinis, sliced horizontally or use a vege peeler if you want zucchini ribbons instead, for a more sassy look...add more veges if you want.
a spoonful of tomato paste


HOW TO:
1. On high heat, melt butter with oil and add the capsicum flakes and zucchini. Allow vege to soften a little.

2. Add in the prawns, cook for a minute before tossing in the tomato paste, allow paste to melt and incorporate in the dish for another minute. Hmmm, smelling good already!

3. Lower heat, by this time the prawns have turned pink and the flavours of the sauce have come together nicely. Plate whilst hot and serve by itself, with a hot bowl of rice or pasta? up to you :)

“Food, like a loving touch or a glimpse of divine power,has that ability to comfort.” 
― Norman Kolpas