This delicious recipe is for prawn courgetti just perfect for gardeners or those with allotments as it makes the most of the prolific crops (tomato and courgettes) that ripen at high speed at the end of the summer.
Not just healthy and tasty, this recipe is quick and easy to prepare, allow about 10 minutes to prepare and a further 10 minutes for cooking time. Quantities below will serve two people but its easy to increase the amounts for a larger group.
Ingredients For Prawn Courgetti
10 raw tiger prawns from Walter Purkis & Sons
2 medium courgettes, sprialized
3 tbsp extra virgin olive oil
Handful of basil, roughly shredded
2 cloves garlic, finely chopped
4 spring onions, finely sliced
300g ripe cherry tomatoes, halved
Salt and freshly ground black pepper
Cooking Method For Prawn Courgetti
Sprialize the courgettes, then blanch for 30 seconds in boiling water, drain and refresh in cold water which will prevent them cooking further. Drain and put to one side until required.
Heat the olive oil in a large frying pan, add the basil, garlic and spring onions and cook over a low heat to allow the basil and other flavours to combine.
Stir in the tomatoes and cook over a high heat for 1 minute until the tomatoes begin to soften, but not break up. NB the recipe suggests cherry tomatoes however the most important thing is ripeness. Select the redest and sweetest from your garden and just chop to size.
Add the prawns and continue to fry over the heat until the prawns are pink and no longer translucent.
Toss in the courgette allow it to warm and then season to taste with salt and freshly ground black pepper to serve.
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