Ingredients
- 4 large courgettes
- 500g plum tomatoes
- 1 tbsp olive oil
- 2 garlic cloves, sliced
- 1 red chilli, deseeded and chopped
- 1 x 28g pack basil, leaves torn
- 450g frozen raw peeled jumbo king prawns (can be cooked from frozen)
- 1 tsp caster sugar
- finely grated zest and juice of 1 lemon
Step by step
- To make the courgette 'spaghetti' using a spiralizer, discard the base end of each courgette then spiralize them into vegetable strands, throwing away the stalk end (or use a peeler to shave the courgettes into ribbons instead.
- Cut a cross in the base of each tomato, put in a large bowl; cover with boiling water from the kettle. Leave to stand for 1 minute. Drain, skin and core the tomatoes; roughly chop.
- Put the olive oil, garlic and chilli in a nonstick frying pan and heat for 2 minutes. Tip in the tomatoes, most of the basil, the frozen prawns, caster sugar and half the lemon zest and juice. Season; simmer for 5 minutes. Meanwhile, steam the courgettes, sprinkled with salt, for 3-4 minutes until al dente, or microwave in a bowl, covered, on High Power (based on 800W) for 5 minutes, then drain.
- TipWant to make this more substantial? Add a drained tin of chickpeas with the prawns at step 3 and finish with feta cheese.
- Toss the courgettes with the rest of the lemon zest and juice; divide between 4 bowls. Ladle on the prawns; scatter with the basil.
source:https://www.sainsburysmagazine.co.uk/recipes/mains/spicy-tomato-prawns-with-courgette-spaghetti
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