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Grilled whole Cajun prawns on a dark blue plate on a blue table next to a turquoise bowl with sweet potato mash topped with green and red peppers and sweetcorn
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Grilled Cajun prawns

With sweet potato mash & holy trinity veg

Grilled whole Cajun prawns on a dark blue plate on a blue table next to a turquoise bowl with sweet potato mash topped with green and red peppers and sweetcorn
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15 mins
Super easy

serves 4

About the recipe

Ready in 15 minutes, this is fun, dynamic, no-nonsense cooking at its best.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie's 15-Minute Meals

Jamie's 15-Minute Meals

By Jamie Oliver

Ingredients

MASH

800g sweet potatoes

40g Cheddar cheese

PRAWNS

16 large raw shell-on tiger prawns, from sustainable soruces

3 cloves of garlic

1 heaped tablespoon Cajun seasoning

olive oil

½ a bunch of fresh thyme (15g)

1 lemon

VEG

1 green pepper

1 red pepper

2 sticks of celery

5 spring onions

½ a fresh red chilli

1 big handful of frozen sweetcorn

1 teaspoon sweet smoked paprika

Method

Ingredients out • Kettle boiled • Oven grill on high • Food processor (thick slicer) • Large lidded pan, high heat • Large frying pan, medium heat

  1. Wash the sweet potatoes and slice in the processor.
  2. Put into the lidded pan with a pinch of salt, then cover with boiling water and the lid.
  3. 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.
  4. 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.
  5. Deseed and roughly chop the peppers and put into the frying pan with 1 tablespoon of oil.
  6. Trim and slice the celery, spring onions and chilli, and add to the pan along with the sweetcorn and paprika.
  7. Season with salt and pepper and keep things moving.
  8. When cooked through, drain the sweet potatoes in a colander.
  9. Return to the pan and mash well.
  10. Grate in the cheese, mix well and season to taste.
  11. Scatter the veg over the mash and serve with the crispy prawns and lemon wedges.

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