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Recipe of the Month
5/03/2010 1:31:41 PM - emmilou
I served these quick and easy numbers at a friends birthday BBQ at Bronte Beach recently.
Not that I'm impartial to the odd steak sandwich at a barbie, but lets say there was definitely some interest from the other aspiring chefs at the beach that day. Simple, quick, delicious and ever so tasty this recipe can be served at your next dinner party, beach barby or even for a simple lunch!!
ingredients
12 x medium green prawns
4 x bamboo skewers, soaked in cold water
1 x tsp smoked Spanish paprika
400g raw chickpea's, soaked in cold water overnight
1 x tin chopped and peeled tomatoes
50ml white wine
1 x Spanish red onion
2 x cloves of garlic
1 x tsp cumin
1 x lemon
good Spanish olive oil
sea salt and pepper
Method
- Peel the bodies of the prawns, leaving the heads on
- De-vein and butterfly the prawns, deep into the flesh
- Marinate in some olive oil, paprika and just a squeeze of lemon
- Boil the chick peas is salted water for about 45 minutes or until tender
- Chop the garlic and onion roughly, swear in a warm pan with a good splash of olive oil.
- Add the cumin and season well.
- Add the white wine and reduce down by half.
- Add the chopped tomatoes and simmer for about half an hour or until the mixture has thickened a little. Check the seasoning and set aside.
- Take a hot pan, or ideally a BBQ, season the prawns and cook on a medium to high heat.
- As the prawns are butterflied already, they will cook through quickly, you simply want the inside to be translucent as you serve.
- Place a generous dollop of the chickpea mixture at the bottom of the bowl, placing the warm prawn skewer on top.
- Give another good squeeze of lemon over the top and garnish with an additional lemon wedge if desired.
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Enjoy and Happy Cooking!!!!!