Pepper Prawns (Topping For 4 BBQ Steaks)
*Double Treat!
... 1 Recipe ... 2 Dishes*
See Recipe Below for Pepper Prawn Fajita Wraps
Ingredients:
1 lb. white prawns, peeled and de-veined, tail-on
(31 to 40 count)
1 tbsp. Montreal Steak Spice
1 tbsp. garlic, thinly sliced
3 fresh peppers (red, green, and yellow - half of each in 1/4 strips)
3 tbsp. olive oil
Juice of 1/2 fresh lemon
1 tbsp. fresh cilantro, coarsely chopped
Method:
Season the prawns with the steak spice and coat with 1 tbsp. of olive oil. Let them sit for 10-15 minutes. Place a large sauté pan on medium heat and add 2 tbsp. of olive oil. Sauté and stir the prawns and garlic for approx. 2 minutes or until the prawns turn pink.
Continue cooking for another minute then remove them from the pan. Add the peppers and sauté for 3 minutes or until tender. Return the prawns to the pan with the peppers and turn off the heat.
Squeeze the fresh lemon into the mixture and toss in 1 tbsp. of fresh cilantro. Place on top of the steaks and serve.
Pepper Prawn Fajitas
A quick recipe for hockey nights ...
Ingredients:
Pepper Prawn
mixture (recipe above)
8 fresh tortilla wraps
2 cups guacamole
Method:
Simply warm the fresh tortillas in a pan, add the Pepper Prawn mixture and guacamole, then roll into a fajita.
Note: If you're using the
prawns for this recipe, remember to remove the tails.
Another couple of mouth-watering recipes from Kosta the Fishmonger ... for you to savour!
Special Remarks:
White prawns are imported from the US, Central America, and Asia. They are sweet and tender.
The 31-40 count refers to the number of prawns per lb. This is the most common size. They are more reasonably priced than the black tiger prawns and are great for pan frying, deep frying, or steaming.
Since they are a frozen product, white prawns are
available all year ... and a great value for a delicious prawn.
We welcome your feedback or questions at kostaz@telus.net or do stop
by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market,
North Vancouver.