Jacket Potatoes With Spicy Tomato And Prawn Topping Recipes

JACKET POTATO WITH PRAWNS

Steps:

• Heat the oven to 200°C (180° fan) 400°F gas 6.
• Prick the potatoes several times with a fork. Rub the oil over the potatoes, then scatter over the sea salt. Place directly on the shelf in the oven and bake for 1 1/4-1 1/2 hours, (depending on the size of the potato) until golden-brown and crisp on the outside and soft on the inside. Split each baked potato in half.
• Divide the shrimps between the potatoes.
• Mix together the cheese and a dash of lemon juice. Spoon into the potatoes and sprinkle with cayenne pepper and the diced tomatoes. Garnish with dill sprigs

JUMBO PRAWNS WITH TOMATOES AND GARLIC

Steps:

• Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.
• Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.
• Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans.

BAKED POTATO WITH SOUR CREAM AND PRAWNS

Steps:

• 1. Heat oven to 200C. Scrub the potatoes and towel dry. Prick the skin lightly, coat in olive oil, and roll in sea salt. Bake directly on the rack in the centre of the oven for 45 to 55 minutes or until tender. 2. Beat the sour cream, mayonnaise, mustard, lemon juice, paprika, sugar, sea salt and pepper together, and add a dash of water if too thick. Cut the prawns into chunks if large. 3. Cut a shallow lengthwise wedge from the side of each potato, season the potato flesh and break it up with a fork. Lightly toss the prawns, chives and dill in the sour cream, pile on top of each potato and serve.

JACKET POTATOES WITH SPICY TOMATO AND PRAWN TOPPING

Steps:

• Heat oil in a non-stick frying pan over medium-high heat. Add prawns. Cook for 1 to 2 minutes each side or until prawns turn pink. Remove to a board.
• Add garlic and chilli to frying pan. Cook for 1 minute. Add tomatoes and 1/4 cup cold water. Cook, stirring occasionally, for 5 minutes or until softened. Chop prawns. Add prawns, basil and salt and pepper to tomato mixture. Stir to combine.
• Spoon sour cream and prawn mixture over cooked jacket potatoes. Serve with lemon wedges.

SWEET JACKET POTATO WITH PIRI-PIRI PRAWNS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the sweet potato on a baking tray, rub all over with a little of the oil and season with salt. Bake for 45 mins until really soft.
• Meanwhile, heat the remaining oil in a frying pan. Add the garlic and pepper and cook for 2 mins, making sure the garlic doesn't burn. Add the chilli flakes, half the paprika, the vinegar, ketchup, 1 tbsp water and prawns to the pan, then bubble for 2 mins until the prawns are cooked through. Stir through the parsley, saving a little to sprinkle over at the end.
• Mix the remaining paprika into the mayonnaise. Once the potato is cooked, split it down the centre, pile in the prawn mixture and dollop the paprika mayo on top. Scatter over the remaining parsley and serve.

TOMATO AND CHILLI JACKET POTATOES RECIPE

Steps:

• Set the oven to 200°C/400°F/Gas Mark 6.
• Prick the potatoes and wrap them in foil, then bake them in the oven for about 1½ hours, or until they are tender.
• To make the topping: Pour the olive oil into a heavy-based saucepan and heat over a moderate heat. Add the onion and celery to the pan and cook for 5-7 minutes until they start to soften. Add the garlic, chilli and ginger and cook for a further 1-2 minutes, then add the tomatoes, red pepper and salt, and mix well.
• Finally, add the sugar, vinegar and star anise, and stir over a moderate heat until the sugar dissolves and the mixture comes to the boil. Reduce the heat and simmer gently for about 1 hour, stirring occasionally, so that the mixture doesn't stick to the base of the pan. Remove pan from heat.
• To serve, cut the potatoes in half and spoon the warm topping over.

BAKED NEW POTATOES WITH PRAWNS

Steps:

• Wash and prick the potatoes. Place in a roasting tin with 15ml (1tbsp) oil and sprinkle with sea salt. Cook at 200°C (180°C fan) mark 6 for 45min-1hr or until soft.
• Meanwhile, finely chop the shallots. Peel, de-seed and roughly chop the tomatoes.
• Heat the remaining oil in a saucepan, add the shallots and cook until soft. Crush the garlic and add to the pan with the paprika; cook for 30sec. Add the tomato paste and cook for 1min. Add the tomatoes, season and bubble for 15-20min or until the mixture is thick and pulpy.
• Crumble the goat's cheese, mix with the crème fraîche and chopped chives and season with pepper. Cut the potatoes with a cross, about three-quarters of the way through, then squeeze to open further. Mix the prawns into the tomato mixture, then put a spoonful into each potato.
• Place the filled potatoes in an ovenproof dish, spoon goat's cheese mixture over the top, then cook at 220°C (200°C fan) mark 7 for 15-20min or until hot to the centre. Serve immediately, garnished with flat-leafed parsley. Like this? You'll love... Slow cooker jacket potatoes Spicy butterfly prawns Prawn and guacamole cocktail Prawn and melon salad Party prawns Smoked salmon with prawn and avocado salsa

SALT-BAKED POTATOES WITH PRAWNS AND JALAPEñO AND CORIANDER BUTTER

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes with a fork, sprinkle on sea salt and put in the the oven. Bake for an hour or until the skin is crisp and the potato cooked through.
• Mix the softened butter with the shallots and garlic - the easiest way to do this is to first beat the butter until creamy. Add the jalapeño peppers, lime zest, coriander and some seasoning.
• When the potatoes are cooked, split them down the centre, divide the prawns between them and then spoon the butter on top. Put back in the oven for a few minutes, squeeze over the lime juice then serve.

CRISPY JACKET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
• Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.

CAPELLINI POMODORO (PASTA WITH FRESH TOMATO SAUCE)

Steps:

• Bring a large pot of lightly salted water to a boil. Fill a large bowl with ice and cold water.
• Score a shallow "x" in the bottom of the tomatoes. Add tomatoes to the boiling water and cook uncovered until skin starts to peel off, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Peel tomatoes.
• Transfer peeled tomatoes to a food mill, and process until smooth.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, saving 1/4 cup of the pasta water for the sauce.
• While pasta cooks, melt butter in a large skillet over low heat. Add garlic and salt and cook until fragrant, 1 to 2 minutes. Add pureed tomatoes and as much pasta water as desired. Simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste.
• Divide pasta amongst 4 serving bowls. Top with tomato sauce and sprinkle with fresh basil. Serve immediately.