Just Jess here today! Tom is busy being a student.
Sadly (or not), this recipe isn't vegan. I love seafood and will apologise to nobody for this. It is however, gluten free, easy to make and really versatile. The ingredients I used made enough for two - I ate half fresh with gluten free spaghetti and kept half overnight in the fridge to eat the next day with salad. I imagine it would also work well with any other type of pasta, rice, potatoes, veggies, anything you fancy.If cooking for more people, just double the ingredients up.
Ingredients
1 lime, zest and juice
1 clove garlic, chopped
1 chilli pepper (I used a small red one), chopped
A drop of olive oil
100g king prawns
1/2 tin/carton passata (or chopped tomatoes, up to you)
1/2 pack (or about 10) closed cup mushrooms, chopped
1/2 courgette, sliced
Paprika and italian herbs to season
First, add half the lime juice to the prawns to marinate for a while. I just left it whilst I was chopping the veg but you could leave it longer.
Fry the chopped chilli and garlic in the pan and add around 1/4 of the lime zest. After a couple of minutes, add the mushrooms. When the mushrooms are softening, add the courgette. Fry until softened, then add the prawns and another 1/4 of zest. Fry the prawns with the veg for a couple of minutes, then add the passata/tomatoes, the remaining lime juice and zest. Cook for a few minutes until it starts to bubble a bit, then add the paprika and herbs. Cook for another 3-5 minutes. And serve.
Simple. I also added sweetcorn to the recipe, adding with the passata, but this is just a preference (and I had corn to use up...). If you like onion, fry one with the garlic and chilli. I'm weird and only cook onions with red meat. But again, just a preference. Oh yeah, and when I say italian herbs, I mean I literally used a couple of teaspoons of 'herbs italienne' that I bought in a French supermarket earlier in the year. Basil and oregano are probably what that means.
