Mexican Gulf Prawns & Vegetables Recipe

Prepare and marinate prawns

Rinse prawns under cold water, pat dry with paper towels. In a medium bowl combine 1/2 cup dry white wine, 2 tablespoons olive oil, 2 tablespoons lime juice, thin slivers or minced garlic from 4 cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes (if using). Add the prawns and toss to coat. Marinate 10–20 minutes in the refrigerator (no longer than 30 minutes to avoid cooking the prawns in the acid).

Prep vegetables

While prawns marinate, slice the red and green bell peppers into julienne strips (about 1 cup each), thinly slice 1 yellow onion, slice 1 cup zucchini into half moons if using, and thinly slice 2 cups Napa cabbage. Roughly chop 1/4 cup fresh cilantro and measure oils and seasonings.

Sauté vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 2 tablespoons oil and swirl to coat. Add the sliced onion first and sauté 2–3 minutes until beginning to soften. Add bell peppers and zucchini; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue cooking, tossing occasionally, until vegetables are tender-crisp, about 4–5 minutes. Add the Napa cabbage and stir to wilt, about 1–2 minutes. Push vegetables to the side of the pan and keep warm on low heat or transfer to a plate and tent with foil.

Cook prawns

Use the same skillet and raise heat to medium-high. If the pan is dry, add 1 tablespoon oil. Remove prawns from marinade, letting excess drip off (reserve marinade). Add prawns in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through (total 3–4 minutes depending on size). Do not overcook. During the last 30 seconds add the reserved marinade to the pan and let it reduce slightly to glaze the prawns, stirring so the garlic slivers heat through. Taste and adjust seasoning as needed.

Combine prawns and vegetables

Return the cooked vegetables to the pan with the prawns, toss to combine and warm together for 30–60 seconds so flavors mingle. Stir in chopped cilantro and an extra squeeze of lime juice (about 1 tablespoon) if desired. Remove from heat.

Warm the tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 8–10 minutes. Reheat rice and beans if needed. Place 2 cups mixed salad on the plate, add 1/2 cup guacamole, 1/4 cup sour cream and 1/2 cup salsa in small ramekins or on the plate. Spoon 1/2 of the prawn and vegetable mixture per serving atop warmed tortillas or serve family-style with tortillas on the side. Serve with lime wedges.

Portioning: This recipe yields about 4 servings. For each serving: approximately 1/3 lb prawns with vegetables, 1/2 cup rice, 1/4 cup refried or black beans, salad, 2 tortillas, 2 tablespoons guacamole, and 1 tablespoon sour cream.