Lemony Garlic Prawns
I designed this recipe for the City and Guilds dietary menu for Celiacs. This appetizer made with simple and flavourful ingredients will leave a blissful sensation in your palate.
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2 persons
Ingredients
I small red onion, large dice
A few cherry tomatoes
2 cloves of garlic, minced
½ teaspoon Dijon mustard
2-3 teaspoon lemon juice
100 ml fish stock or a stock of your choice
½ teaspoon freshly ground pepper
Salt to taste
Olive oil
2 Wooden skewers
Spring onions finely chopped for garnishing
Here We Go
1. Remove the heads from the prawns by twisting them. Also remove the shells and devein them leaving the tails on .
2. Take a bowl and add garlic, Dijon mustard, lemon juice , salt and pepper. Marinate the prawns in it for ½ an hour.
3. Take a pan and sauté the onions with a little olive oil , salt and pepper . Remove and keep aside . Do the same for the bell peppers and cherry tomatoes as well.
4. Use the same pan , add a little olive oil and pan sear the prawns , few at a time for 1 minute on each side. Remove , cover and keep warm . Add 2 tsp olive oil and fish stock in the same pan. Reduce it over medium heat to obtain a sauce consistency. Season it with salt if required.
For Plating
Thread the cherry tomatoes, bell peppers, onions and prawns into the skewer. Pour the sauce over it and garnish with a few spring onions and serve .
