Creole spiced prawns with spicy green pepper salsa

Name: Creole spiced prawns with spicy green pepper salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: Modern Australian
Ingredients: 1 small Green capsicum finely chopped; 1 whole Fresh red chilli deseeded, finely chopped; 2 tbs Fresh flat-leaf parsley finely chopped; 2 tsp Lemon juice; 2 tsp Red wine vinegar; 1 tbs Olive oil; 0.25 tsp Ground cayenne pepper; 1 tsp Ground paprika sweet; 1 tsp Ground cumin; 0.5 tsp Dried thyme; 18 small Raw peeled prawns (440g), peeled, tails intact; 1 x 3 second spray(s) Oil spray

Points® value

Total Time

20 min

Prep

15 min

Cook

5 min

Serves

Difficulty

Moderate

Ingredients

Green capsicum

1 small, finely chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Lemon juice

2 tsp

Red wine vinegar

2 tsp

Olive oil

1 tbs

Ground cayenne pepper

¼ tsp

Ground paprika

1 tsp, sweet

Ground cumin

1 tsp

Dried thyme

½ tsp

Raw peeled prawns

18 small, (440g), peeled, tails intact

Oil spray

1 x 3 second spray(s)

Instructions

Combine capsicum, chilli, parsley, lemon juice, vinegar and oil in a medium bowl. Season with salt and pepper. Set aside for 10 minutes for flavours to develop.
Meanwhile, combine cayenne pepper, paprika, cumin and thyme in a small bowl. Sprinkle spice mixture evenly over prawns.
Preheat a chargrill or barbecue on high heat. Lightly spray prawns with oil and cook for 1-2 minutes each side or until cooked through. Serve prawns with green capsicum salsa.

Notes

TIP: Salsa can be made ahead. Store in an airtight container in the fridge for up to 2 days.

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Creole spiced prawns with spicy green pepper salsa

Ingredients

Instructions

Notes

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