Tiger prawns with marinated vegetables and roasted peppers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Tiger prawns; peeled | |
| 2 | tablespoons | Olive oil |
| 1 | small | Fennel bulb trimmed and finely sliced |
| 1 | Red onion peeled and finely sliced | |
| 1 | medium | Carrot; peeled and finely |
| ; 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 |
| ; sliced | ||
| Salt and pepper | ||
| 3 | Red peppers | |
| 3 | Yellow peppers | |
| 100 | millilitres | Olive oil; (3 1/2fl oz) |
| 3 | Cloves garlic | |
| 2 | Sprigs thyme and rosemary | |
| Salt and sugar | ||
Directions
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.