Grilled Cajun prawns
With sweet potato mash & holy trinity veg
Grilled Cajun prawns
With sweet potato mash & holy trinity veg
“Ready in 15 minutes, this is fun, dynamic, no-nonsense cooking at its best ”
Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
-
Calories 396 20%
-
Fat 13.1g 19%
-
Saturates 3.7g 19%
-
Sugars 15.1g 17%
-
Salt 1.6g 27%
-
Protein 17.6g 35%
-
Carbs 46.8g 18%
-
Fibre 10.3g -
Of an adult's reference intake
Tap For Method
Ingredients
- MASH
- 800 g sweet potatoes
- 40 g Cheddar cheese
- PRAWNS
- 16 large raw, shell-on Australian green banana prawns , from sustainable sources
- 3 cloves of garlic
- 1 heaped tablespoon Cajun seasoning
- olive oil
- ½ bunch of fresh thyme , (15g)
- 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
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
Ingredients out • Kettle boiled • Oven grill on high • Food processor (thick slicer) • Large lidded pan, high heat • Large frying pan, medium heat
START COOKING
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.
START COOKING
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.
Related features
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited