KING PRAWN AND RED PEPPER PARCEL SKEWERS WITH TOMATO AND CUCUMBER SALSA

by Guest - 10th June 16

This delicious king prawn skewers recipe has has been created by our Tapas chef Jonathan Jackson and has been featured on the specials menu in Tapas Bar this week in support of Global Wellness Day on Saturday 11th June.

Tapas Food

Makes: 8 starter / tapas sized portions (2 skewers per portion)

To make skewers:

2 red chillies (deseeded as preferred)

2 cloves of garlic

1/2 shallot

Dash olive oil

Juice from 1 lemon

16 king prawns (cooked)

16 red peppers

To make salsa:

3 cucumber

8 beef tomato

Small drizzle olive oil

Juice of 3 limes

2 red chillies (de-seeded)

Salt and pepper to taste

Fresh coriander

Method

1)To make the marinade finely dice the red chillies, shallot and garlic cloves and mix well with a dash of olive oil and lemon juice

2)De-seed and half the red peppers, roast in the oven on a medium heat with a drizzle of olive oil for 30 minutes

3)Once cooled, add the roasted peppers to a large bowl with the king prawns. Add the marinade, stir well to coat, cover and leave refrigerated for at least 12 hours

4)Once marinaded wrap each king prawn in half a roasted red pepper, then add two of these king prawn pepper parcels to each skewer

5)Cook skewers for 3 minutes each side and then finish in the oven for 5 minutes, or, cook in the oven on a medium heat for 15-20 minutes until piping hot

6)Dice cucumber and beef tomato into cubes approximately ½cm in size

7)Very finely dice the red chilli, add to the diced tomato and cucumber before adding the lime juice and stirring well. Season with fresh coriander, salt and pepper as preferred

To Serve

Place the tomato and cucumber salsa in the center of the plate, then arrange the skewers on top. Garnish with fresh lime if preferred.

Enjoy!

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