Tiger prawns with marinated vegetables and roasted peppers

Yield: 6 servings

Measure Ingredient
20 \N Tiger prawns; peeled
2 tablespoons Olive oil
1 small Fennel bulb trimmed and finely sliced
1 \N Red onion peeled and finely sliced
1 medium Carrot; peeled and finely
\N \N ; sliced
1 medium Courgette; finely sliced
2 larges Lemons; juice of
200 millilitres Olive oil; (1/3 pint)
2 teaspoons Sugar
1 small Bunc coriander picked and finely
\N \N ; sliced
\N \N Salt and pepper
3 \N Red peppers
3 \N Yellow peppers
100 millilitres Olive oil; (3 1/2fl oz)
3 \N Cloves garlic
2 \N Sprigs thyme and rosemary
\N \N Salt and sugar

FOR THE ROASTED PEPPERS

Preheat the oven to 180øC/350øF/gas mark 4.

Mix all of the vegetables together with the lemon juice and sugar, salt them to taste then add a little freshly ground black pepper. Season the tiger prawns and saut‚ them for 3 minutes, in a little oil. Place onto a serving dish and spoon the vegetables mixture over. Serve at room temperate.

For the roasted peppers: Place the peppers into a very hot ovenproof dish with the olive oil, thyme and rosemary, cover with foil then bake in the pre-heated oven for 25 minutes. Remove then place into a bowl and cover with a piece of clingfilm. Peel and seed the peppers then place onto your serving dish and pour the cooking juices over.

Converted by MC_Buster.

Per serving: 497 Calories (kcal); 51g Total Fat; (87% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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