Jamie Oliver

Grilled Cajun prawns

with sweet potato mash & holy trinity veg

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Grilled Cajun prawns

Serves 4
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    396
    20%
  • Fat
    13.1g
    19%
  • Saturates
    3.7g
    19%
  • Protein
    17.6g
    39%
  • Carbs
    46.8g
    18%
  • Sugar
    15.1g
    17%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's 15-Minute Meals
Recipe From

Jamie's 15-Minute Meals

Nutrition per serving
  • Calories
    396
    20%
  • Fat
    13.1g
    19%
  • Saturates
    3.7g
    19%
  • Protein
    17.6g
    39%
  • Carbs
    46.8g
    18%
  • Sugar
    15.1g
    17%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • Mash
  • 800 g sweet potatoes
  • sea salt
  • freshly ground black pepper
  • 40 g Cheddar cheese
  • Prawns
  • 16 large raw, shell-on Australian green banana prawns
  • 3 cloves of garlic
  • 1 heaped tablespoon Cajun seasoning
  • olive oil
  • ½ bunch of fresh thyme
  • 1 lemon
  • Veg
  • 1 green capsicum
  • 1 red capsicum
  • 2 sticks of celery
  • 5 spring onions
  • ½ fresh red chilli
  • 1 big handful of frozen sweetcorn
  • 1 teaspoon sweet smoked paprika
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Method

Wash the sweet potatoes and slice in the processor. Put into the lidded pan with a pinch of salt, then cover with boiling water and the lid. Put the prawns into a roasting tray, squash over the unpeeled garlic through a garlic crusher, then toss with the Cajun seasoning, 1 tablespoon of oil and the thyme sprigs. Spread out in a single layer and pop on a high heat for a couple of minutes to crisp the bottoms of the prawns up, then place under the grill until the tops are sizzling, golden and crispy.

Deseed and roughly chop the peppers and put into the frying pan with 1 tablespoon of oil. Trim and slice the celery, spring onions and chilli, and add to the pan along with the sweetcorn and paprika. Season with salt and pepper and keep things moving.

When cooked through, drain the sweet potatoes in a colander. Return to the pan and mash well. Grate in the cheese, mix well and season to taste. Scatter the veg over the mash and serve with the crispy prawns and lemon wedges.

Jamie's Tip: You can use fresh sweetcorn instead of frozen when it’s in season. Griddle the cobs on the barbecue until lovely and charred, stand the cobs on one end and carefully slice off the kernels and mix into the veg to add a lovely smokiness.

Tip

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