SEAFOOD RECIPES

 

                                                PRAWN COCKTAIL

1 kg (2 lb) prawns, boiled in salted water, shelled and deveined

 

2 avocados peeled and cubed

1 cucumber peeled and sliced

1 large lettuce, washed and torn into bite-sized pieces

 

Chilli relish:

1 red chilli pepper

60 ml (2 fl oz) olive oil

2 avocados, cut in half, stoned, flesh cubed

½ cup chopped onion 

2 garlic cloves, peeled and minced

Salt and sugar to taste

Lemon juice to taste

 

For the relish sauté the onion in olive oil until soft then add all the other ingredients and cook stirring until the relish bubbles about 3 minutes.   Remove from the heat and cool/.l

 

Place the avocados, cucumber and lettuce in a salad bowl, cover with the prawns, drizzle with the dressing toss and enjoy.        

 

 

                         SPAGHETTI WITH PRAWNS AND CHERRY TOMATOES

5OO g (1 lb) spaghetti

4 cloves garlic, peeled and sliced

Olive oil

500 g (1 lb) prawns , shelled and deveined

250 ml (1 cup) dry white wine

20 cherry tomatoes

Salt and freshly ground pepper to taste

1 cup chopped parsley

 

Cook the spaghetti in salted water until “al dente”, strain and sprinkle with olive oil.

Sauté the garlic in olive oil for 2 minutes, add  the prawns and cook for 1 minute on each side and transfer to a plate with a slotted spoon.  Add the tomatoes to the garlic and cook until  they burst.  Return the prawns to the sauce and spoon over the warm spaghetti and serve sprinkled with chopped parsley.

 

 

 

                                     AUBERGINE AND PRAWN SALAD

2 large aubergines, baked until soft, fleshed removed and sprinkled with

Lemon juice

20 prawns, shelled and deveined

4 spring onions, trimmed and finely chopped

210 g (7 oz) chicken cooked and finely chopped

 

2 tbsp olive oil

1 tbsp lemon juice

1 tsp mustard with honey

Salt and freshly ground black pepper to taste  

 

Blend the aubergine flesh to a smooth puree and sprinkle with salt and pepper and drizzle with lemon juice to taste.

 

Saute the prawns in white wine with a sprig of rosemary for 2 minutes,  remove with a slotted spoon and place on a plate to cool.

In a salad bowl place the aubergine puree, the cold prawns, the spring onion, chopped chicken and sprinkle with dressing to taste. Serve with warm, crispy brown bread.