My love affair with strawberries continues during this Wimbledon fortnight – I’ve been dining on them daily in one way or another since the start of the Championships. Over the weekend I indulged in some barbecue outdoor food and cooked these spicy prawns/shrimp over coals and served them with a strawberry and avocado salsa. I added some chopped jalapeno peppers because I like food with a spicy kick but you can leave out if they prove too hot for you. This home-made salsa is a much healthier option to sugar-filled, shop-bought BBQ sauces and takes just minutes to prepare. We served with warm tacos
but they are equally as good without (my nutritional stats are for the prawns and tacos without tacos).
SPICED PRAWNS WITH STRAWBERRY AND AVOCADO SALSA
250 g/2 cups hulled strawberries (I used Sweet Eve variety)
2 ripe avocados, peeled and stoned
4 tsp lime juice
1 red onion, finely chopped
3 jalapenos,sliced or chopped (optional)
2 tbsp chopped fresh coriander/cilantro
salt and freshly ground black pepper
800 g/13/4 lb (about 5 cups) shelled raw King prawns,shrimp
1/2 tsp smoked paprika
1/2 tsp dried coriander/cilantro leaves
pinch of ground cumin
pinch of dried oregano
pinch of ground turmeric
2 cloves garlic, crushed
low-fat cooking spray or mist
lime wedges, salad and tacos to serve (optional)
1. First make the salsa so that it has time to marinate and mature. Cut the strawberries and avocado into roughly the same sized small bite-sized pieces and mix with the lime juice. Add the red onion, jalapenos if used, coriander/cilantro and salt and pepper to taste. Mix well and leave to stand while preparing the prawns/shrimp.
2. Place the prawns, shrimp in a bowl. Mix the paprika with the dried coriander/cilantro leaves, cumin, oregano, turmeric and garlic. Add to the prawns/shrimp and spray generously with low-fat cooking spray or mix. Toss well to coat evenly. Thread onto skewers and bbq or grill/broil for 2 minutes each side (depending upon thickness). When cooked the flesh should turn white and the outside turn pink.
3. Serve freshly cooked with the prepared salsa. If liked, serve with soft corn tacos, either dry-fried to warm or oven cooked (at 200 C, 400 F, gas 6) wrapped in foil for 10 minutes. Fill the tacos with salad, cooked prawns/shrimp and salsa Squeeze lime juice over if liked.
WLS PORTION: 1/2
CALORIES PER PORTION: 330