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LEMONY PRAWN COURGETTI

RIPE CHERRY TOMS, FRESH CHILLI & PINE NUTS


NUTRITION PER SERVING

Calories: 24112%

Fat: 12.2g17%

Saturates: 1.4g7%

Sugars: 8.1g9%

Salt: 0.56g9%

Protein: 24.2g48%

Carbs: 8.8g3%

Fiber: 0.8g-


INGREDIENTS

  • 140 g large raw peeled king prawns , from sustainable sources

  • 1 lemon

  • 120 g ripe cherry tomatoes , on the vine

  • 3 medium courgettes

  • 1 clove of garlic

  • ½ a fresh red chilli

  • extra virgin olive oil

  • 20 g pine nuts

METHOD

  1. Preheat the oven to 200ºC/400ºF/gas 6.

  2. Devein the prawns, then place in a mixing bowl.

  3. Grate in half the lemon zest and squeeze in half the juice, then season with sea salt and black pepper.

  4. Give it all a good stir, then leave to one side for the flavours to mingle while you prepare the rest of the dish.

  5. Put the cherry tomatoes on a small baking tray and roast in the hot oven for 6 to 7 minutes, or until they’re starting to burst.

  6. Meanwhile, use a spiralizer or julienne peeler to finely slice the courgette into long, thin strips of courgetti. Set aside.

  7. Peel the garlic, then finely slice with the chilli.

  8. Place a frying pan over medium-high heat and add a drizzle of oil. Tip in the sliced garlic and chilli and fry until lightly golden, then add the prawns and cook for a further 2 to 3 minutes, turning regularly until nearly cooked through.

  9. Place the courgetti in the pan along with the cherry tomatoes, then squeeze over the remaining lemon juice. Cook, tossing often, for 1 minute, or until everything is hot.

  10. Meanwhile, toast the pine nuts in a dry pan until golden, then lightly crush.

  11. Divide between plates, scatter over the crushed pine nuts, drizzle over a little oil, and serve.



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