I’m lucky enough to have a good fishmonger’s in my local town. On saturday I was shopping so I popped into the fishmonger’s to see what looked good, as I often do. This time, it was an offer on fresh peeled raw tiger prawns that caught my eye. I wanted to cook something that would really showcase the prawns. I thought of making a marinade, then grilling them on skewers, with cherry tomatoes and chunks of pepper and onion.
I got home to find that I did indeed have peppers and cherry tomatoes in the fridge, and elsewhere in my kitchen onions, garlic and everything else that I needed for the marinade – but no kebab skewers. So, I just grilled everything lying flat on the rack of the grillpan, turning it all over piece-by-piece when it was halfway through cooking. Still tasted great. If I’d have had courgettes, I’d have used them too. I know it would taste even better cooked on a barbecue, but late November in northern England doesn’t provide barbecue weather.
Quantities given would serve 2.
12 big fat prawns (tiger prawns, king prawns, call them what you want) peeled and de-veined
1 red pepper
1 yellow pepper
1 big onion (or 2 small onions)
12 cherry tomatoes
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 cloves garlic
1 tsp crushed dried chilli
1 tsp smoked paprika (optional – I used it partly to provide some of the smokiness you’d get from a barbecue, partly because I’m addicted to the stuff)
Mix all of the ingredients for the marinade in a big bowl. Add the prawns and stir around.
Peel the onion(s) then chop into big chunks. Wash, core and de-seed the peppers then chop into big chunks. Chop the courgette into big chunks.
Add the chunks of onion, courgette and pepper and the cherry tomatoes to the marinade and stir.
Heat up the grill. Put the prawns and vegetables onto skewers. Grill at a fairly high temperature for about 3-4 minutes then turn and grill the other side for about the same time. It’s easy to see when they’re cooked because the greyish flesh turns pink.
Serve with pitta bread, or with couscous.