Bay salt prawn skewers with summer veg

Beautiful barbecue grub

Bay salt prawn skewers with summer veg

Bay salt prawn skewers with summer veg

Serves 4
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 195 10%
  • Fat 11.3g 16%
  • Saturates 1.8g 9%
  • Sugars 3.2g 4%
  • Salt 3.1g 52%
  • Protein 17.1g 34%
  • Carbs 6.3g 2%
  • Fibre 3g -
Of an adult's reference intake
Recipe From

Jamie and Jimmy's Friday Night Feast

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Ingredients

  • 20 raw king prawns , ask your fishmonger, peeled and black veins removed, from sustainable sources
  • 4 small courgettes
  • 10 bay leaves
  • 1 tablespoon sea salt
  • olive oil
  • extra virgin olive oil
  • ½ a lemon
  • 2 large handfuls of freshly podded peas
  • 2 large handfuls of freshly podded broad beans
  • ½ a bunch of fresh mint , (15g)
  • a few chive flowers , optional
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Recipe From

Jamie and Jimmy's Friday Night Feast

Tap For Ingredients

Method

  1. First of all, get your barbecue good and hot. If you’re using wooden skewers, soak four of them in some cold water for 10 minutes, so they don't burn when you put them on the barbie later.
  2. Thread 5 prawns onto each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin.
  3. To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released their natural oils.
  4. Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbecue for a couple of minutes on each side. Fill the rest of the barbecue with the courgette slices – as they are so thin, they'll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.
  5. Pour 3 tablespoons of extra virgin olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Pick and tear over the mint leaves and the chive flowers, if using. Season with a little sea salt and black pepper and gently mix everything together.
  6. Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it.

Tips

This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won’t need as much as you would normally use though, as the bay gives it extra flavour. It's great sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting.

You can keep the bay salt in a container for a couple of months if you dry it out first.

Recipe From

Jamie and Jimmy's Friday Night Feast