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.