A barbecued prawn dinner, perfect for casual entertaining and ready in just 25 minutes.
Ingredients
- 1/4 cup (60ml) olive oil
- 1 tablespoon red chilli, crushed
- 2kg green prawns, peeled, cleaned, leave tails intact (1kg when peeled)
- 6 roma tomatoes (550g), halved
- 4 spring onions, finely chopped
- 3 garlic cloves, chopped
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons fresh lemon juice
- 60g rocket
- 70g Greek feta
- 4 lemon wedges
Equipment
- You will need a barbecue and a blender for this recipe.
Method
- Step 1Preheat a barbecue on high heat. In a blender, blend the oil and chilli on high until the chilli is blended. In a large bowl, toss the prawns with 1 tbs of the chilli oil. Season with salt.
- Step 2Barbecue the prawns, turning as needed, for 4 mins or until charred on the outside but still tender inside.
- Step 3Meanwhile, using the large holes of a grater, grate the cut side of the tomatoes into a bowl. Discard the skins.
- Step 4Heat a heavy frying pan on the barbecue. When the pan is hot, add 1 tbs of the chilli oil, the spring onions and garlic and stir for 2 mins or until the garlic is toasted. Add half the parsley and half the oregano and cook for 30 seconds or until the flavours have blended. Add the tomatoes and lemon juice and cook, stirring, for about 2 mins or until the tomatoes have broken down. Fold in the remaining parsley and oregano. Season with salt and pepper.
- Step 5In a medium bowl, toss the rocket with the remaining 1 tbs chilli oil. Season with salt. Transfer the prawns to the frying pan with the sauce and crumble the feta over. Serve with rocket and lemon wedges.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1870 kj
Energy
21g
Fat Total
8g
Saturated Fat
2g
Fibre
57g
Protein
6g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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