Spanish prawns with almond and roasted capsicum dressing
2
Points®
Total time: 55 min • Prep: 20 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Ingredients
Fresh flat-leaf parsley
1 tbs, chopped, plus extra chopped parsley to serve
Fresh lemon rind
2 tsp, finely grated
Ground paprika
1½ tsp, smoked
Ground cumin
1 tsp
Ground cinnamon
½ tsp
Olive oil
1½ tbs
Lemon juice
2 tbs
Raw peeled prawns
18 small, (450g), peeled, tails intact
Blanched almonds
2 tbs, roasted, unsalted
Roasted capsicum, not in oil
150 g, fire roasted peppers, chopped
Instructions
1
Combine parsley, rind, 1 teaspoon paprika, cumin, cinnamon, 1 tablespoon oil and 1 tablespoon lemon juice in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
2
Process almonds, capsicum, remaining paprika, lemon juice and olive oil in a food processor until smooth. Season with salt and pepper.
3
Preheat a chargrill or barbecue on high heat. Cook prawns for 1-2 minutes each side or until cooked through. Serve prawns with roasted capsicum dressing, sprinkled with extra parsley.
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