Wednesday, August 4, 2010

Prawns and salad, with zing

I love prawns. I could eat prawns and cherry tomatoes every day -- especially now that my miniature cherry tomato patio plant is turning out fruit like there's no tomorrow. Occasionally I would want crisp apples, ice cream and raw scampi, but prawns and cherry tomatoes are a pretty good start.

Last night a celebration was in order, and we broke out the prawns. The zing? It's provided by the hot peppers and blue cheese.

Garlic-hot pepper-ginger prawns

What you need (2 people):
  • 14-16 prawns, shelled and deveined (keep the shells in the freezer for stock)
  • 2-3 garlic cloves, finely diced
  • 2 small hot peppers, finely diced
  • 2 tsp freshly grated ginger
  • olive oil
What you do:
  • Heat a small quantity of oil in a heavy bottomed pot. When hot, add the prawns and cook for one minute. Turn the prawns over, add all other ingredients and cook until done. Do not overcook. When serving, place the garlic, hot peppers and ginger on top of the prawns.

Blue cheese salad

What you need:
  • mesclun mix
  • a handful of green grapes, halved and seeded
  • 1/4 cup blue cheese, crumbled
  • good quality olive oil
  • raspberry vinegar (or red wine vinegar)
What you do:
  • Toss the mesclun with a small quantity of olive oil and vinegar. Top with green grapes and blue cheese. Add walnut pieces if desired.

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