GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP
Steps:
- Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.
PRAWNS & RADISHES WITH CHILLI MAYO DIP
For an light Asian inspired starter, try these cooked prawns and crunchy radishes dipped in garlic and chilli mayonnaise
Provided by Jennifer Joyce
Categories Starter
Time 5m
Number Of Ingredients 6
Steps:
- In a small bowl, mix the dip ingredients. Scrape into 2 small dipping bowls and place on 2 small plates with the prawns and radishes.
Nutrition Facts : Calories 319 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 2 milligram of sodium
PRAWNS WITH ROMESCO SAUCE
Succulent tiger prawns are spiced up with chilli and peppers in this Spanish-style tapas dish
Provided by Mary Cadogan
Categories Buffet, Canapes, Snack
Time 40m
Yield Serves 10-12 with other dishes
Number Of Ingredients 11
Steps:
- Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole garlic cloves, chilli and tomato. Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly.
- Continue grilling the pepper, chilli and garlic for 4-5 minutes, until the pepper and chilli skins have blackened and the garlic is starting to soften (the garlic skin will start to split when it is ready). When cool enough to handle, peel and halve the chilli, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chilli.
- Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.
- Heat 3 tablespoons of oil in a frying pan, add the pepper, garlic and chilli and fry for 3 minutes. Tear up the bread and add to the pan, turning it in the oil until lightly browned. Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.
- On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.
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