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Spicy Prawns, Avocado Recipe

Name: Zebrano Brentwoods Spicy Prawns, Avocado Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 450 g raw prawns (large, peeled and deveined); 2 tbs olive oil; 3 cloves garlic (minced); 1 tsp fresh red chilli (finely chopped) or red pepper flakes; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tbs lemon juice; 0.75 tsp sea salt; 0.5 tsp black pepper; 1 tbs butter; 2 tbs fresh coriander (cilantro) leaves, chopped; 2 medium ripe avocado; 1 cup cherry tomatoes (halved); 0.25 cup red onion (very thinly sliced); 1 tbs fresh lime juice; 1 tsp extra-virgin olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cup microgreens or baby salad leaves (optional); 4 slices warm crusty bread or tortilla (optional); 2 pieces extra lime wedges

Inspired by Zebrano Brentwood

Time30m

Serves4

Make Spicy Prawns, Avocado Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy prawns

15 7/8 oz (450 g) raw prawns (large, peeled and deveined)

2 tbs olive oil

3 cloves Garlic (minced)

1 tsp fresh red chilli (finely chopped) or red pepper flakes

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tbs ReaLemon lemon juice

3/4 tsp sea salt

1/2 tsp black pepper

1 tbs Butter

2 tbs fresh coriander (cilantro) leaves, chopped

Avocado salad & garnish

2 medium ripe avocado

1 cup cherry tomatoes (halved)

1/4 cup red onion (very thinly sliced)

1 tbs Fresh lime juice

1 tsp extra-virgin olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cup microgreens or baby salad leaves (optional)

To serve

4 slices warm crusty bread or tortilla (optional)

2 pieces extra lime wedges

Method

Spicy prawns

Prepare prawns

Pat prawns dry with paper towel. If shells are on, remove shells and devein if not already done. Leave tails on if desired for presentation.

In a medium bowl, combine olive oil, minced garlic, chopped fresh red chilli (or red pepper flakes), smoked paprika, ground cumin, lemon juice, sea salt and black pepper. Stir to form a marinade.

Add prawns to the bowl and toss until evenly coated. Marinate at room temperature for 10–15 minutes (no more than 30 minutes, as acid will start to 'cook' prawns).

Heat a large skillet over medium-high heat. Add butter and let it melt and foam but not brown.

Add the prawns in a single layer (do not overcrowd; cook in two batches if necessary). Sear for 1.5–2 minutes per side, until opaque and pink and a light char appears. Spoon pan juices over prawns as they cook.

Remove prawns to a plate, squeeze a little additional lemon juice over them, and sprinkle chopped coriander. Keep warm.

Avocado salad & garnish

Halve, pit and dice the avocados just before assembly to avoid browning. Place diced avocado in a mixing bowl.

Add halved cherry tomatoes and thinly sliced red onion to the avocado.

Dress the mixture with fresh lime juice, extra-virgin olive oil, salt and black pepper. Gently toss to combine without mashing the avocado. Taste and adjust seasoning.

If using, fold in microgreens or place them on serving plates as a bed for the avocado and prawns.

To serve

Divide avocado salad between 4 plates (or 2 plates for larger portions). Arrange spicy prawns on top of or alongside the avocado salad.

Garnish with extra chopped coriander and lime wedges. Serve immediately with warm crusty bread or tortillas on the side if desired.