Tangy Chilli & Pomegranate Prawn Skewers

July 4, 2017

These prawns skewers are tangy, hot and so easy to make! I absolutely love the cooked shell on prawns available at Sainsbury's; they are so versatile and, more importantly, they look completely delicious! In this dish I've peeled off the shell to reveal the pink flesh but left the tail on for decoration. To create the 'tang', I used pomegranate molasses as a rich glaze to the prawn. The sticky sweet syrup help to sear the prawns on the griddle pan, producing the charred appearance at a speedy pace. Pomegranate molasses is a diverse condiment which can be used in marinades, dressings and even on ice cream; it will become a staple in your cupboard before long! 

 

Ingredients

360g cooked shell on king prawns, I bought mine from Sainsbury's

1 red chilli, finely chopped

2 garlic cloves, minced 

2 tbsp of pomegranate molasses 

1tbsp olive oil, plus more for the dressing

1 lime, cut into wedges

A handful of coriander

2 courgettes, spiralised 

Pomegranate seeds

Juice of half a lemon

Salt & pepper 

 

Instructions

Start by peeling the shell off the prawns, being careful to leave the tails on for decoration.

 

Place the chilli, garlic, olive oil, pomegranate molasses in a bowl and whisk to combine. Season and then add the prawns. Stir until the prawns are completely coated in the mixture.

 

Grease a griddle pan and then heat over a high flame. While the pan is heating, thread the prawns onto the skewers, keeping any remaining marinade for later.

 

When your griddle pan is sizzling hot place the skewers in to sear. The prawns are already cooked so 30-45 seconds on each side should be enough to achieve the charred effect, pour over the remaining marinade after the first turn.


Toss together the courgetti and pomegranate seeds with a drizzle of olive oil and the lemon juice, season to taste. Arrange the skewers on a serving dish, sprinkle with coriander and a squeeze of lime, serve immediately with the jewelled courgetti.

 

 

 

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