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Lemony prawn courgetti
Ripe cherry toms, fresh chilli & pine nuts
Tap For Method
Ingredients
- 140 g large raw peeled king prawns , from sustainable sources
- 1 lemon
- 120 g ripe cherry tomatoes , on the vine
- 3 medium courgettes
- 1 clove of garlic
- ½ a fresh red chilli
- extra virgin olive oil
- 20 g pine nuts
Tap For Method
Jamie Magazine
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Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Devein the prawns, then place in a mixing bowl.
- Grate in half the lemon zest and squeeze in half the juice, then season with sea salt and black pepper.
- Give it all a good stir, then leave to one side for the flavours to mingle while you prepare the rest of the dish.
- Put the cherry tomatoes on a small baking tray and roast in the hot oven for 6 to 7 minutes, or until they’re starting to burst.
- Meanwhile, use a spiralizer or julienne peeler to finely slice the courgette into long, thin strips of courgetti. Set aside.
- Peel the garlic, then finely slice with the chilli.
- Place a frying pan over a medium-high heat and add a drizzle of oil. Tip in the sliced garlic and chilli and fry until lightly golden, then add the prawns and cook for a further 2 to 3 minutes, turning regularly until nearly cooked through.
- Place the courgetti in the pan along with the cherry tomatoes, then squeeze over the remaining lemon juice. Cook, tossing often, for 1 minute, or until everything is hot.
- Meanwhile, toast the pine nuts in a dry pan until golden, then lightly crush.
- Divide between plates, scatter over the crushed pine nuts, drizzle over a little oil, and serve.
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