CAJUN SPICED PRAWNS
Seafood can be a little expensive here in Nairobi but once in a while I like to indulge.
I totally love prawns and dont even get me started on Salmon, if price wasn’t a factor, I would totally eat them on a daily basis.
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RECIPE SERVES 2
- 100g Prawns (marinated see below)
- 100g French beans (2 large handfuls)
- 100g carrots ( 2 medium carrots)
- 1 garlic clove (finely chopped)
- 1 tsp olive oil
- pinch of salt
- pinch of black pepper
- lemon wedges to garnish
- chili flakes to garnish *optional
- 100g Prawns
- 1 tbsp olive oil & *extra tsp to fry them
- 1-2 garlic cloves (grated/finely chopped)
- 1 tbsp paprika
- 1 tsp dry thyme leaves
- 1/4 tsp of chili powder
- pinch of chili flakes
- Pinch of sSalt and black pepper to taste
- 1/2 lemon (juice)
*You can use garlic powder if you prefer between 1/2 -1 tsp. for the above recipe or as per your preference.*
- Marinate prawns for 10-20 mins… Try not to marinate longer than half an hour as the acidity from the lemon will start to cook the prawns…causing them to have a mushy texture.
- In a pan heat 1 tsp of olive oil and sautee the prawns on High heat to cook on both sides for about two minutes until golden brown, then set aside.
- In the meantime blanch the french beans in HOT water for a minute, then add the carrots and blanch for another minute.
- In the same pan than had the prawns, add an extra tsp of olive oil and directly add the vegetables from the hot water to the pan.
- Add garlic, season with salt and black pepper and sautee on high heat for about aminute or two until the garlic is fragrant and well tossed in the vegetables.
- serve with the prawns and enjoy.
Tip: As the prawns will cook fast, ensure after marinating the prawns, that your vegetables are already cut. Have some boiling water ready once you start frying the prawns. So that the whole process can be easy and seamless.
If you enjoyed this recipe try these Other Fish Recipes: