If you are a regular to Gelsomina’s Cucina you will know that I have a huge collection of cookery books, I absolutely adore them, but I am very fussy about which ones I buy for my collection. Currently in my lounge I have a few of my favourites which are pretty much all about clean eating, I get so excited when they first arrive and I always have to sit down with my post it notes and have to mark all the recipes that I am going to cook.
One of my most recent purchases was Amelia Freer ‘Eat Nourish Glow’, its fab and this recipe for Spiced Prawns was one of the many in the book that got a post it note.
This dish is so yummy, I know I have been on and on recently about healthy eating and this does fit into that category but holy moly it tastes soooo naughty. It is out of this world amazingly good, I only post the recipes that we have enjoyed but sometimes there are recipes that just rock your world.
The prawns are plump and spicy, the sauce is creamy and delicious and its just so easy to make, it was all prepared and cooked in minutes. We had ours poured over a really amazing salad which I will be blogging soon, but Hubby said he would like it with rice, well that was until I suggested serving it over a big juicy steak with chunky chips and he soon forgot about the rice!
This dish again can be served in so many ways, as a main with so many things, but also I think it would be great served in little bowls as a starter with some gorgeous crusty bread.
Now I don’t expect everyone to be so over enthusiastic about cookery books as I am and you don’t have to buy so many books when there are some great websites out there. They are great to get some fantastic recipes from and to find out a little more about healthy eating without having to make a financial investment, but if you are any like me you will soon find your cookery book collection growing.
NOTE : Link to Amelia Freers website – http://ameliafreer.com/
Buon appetito
Serves 2
300g raw king prawns, peeled
Coconut oil
100g baby spinach
A small handful of fresh coriander, roughly chopped
125g coconut yoghurt
Zest and juice of 1 small lemon
Freshly ground black pepper
For the spice mixture:
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon caraway seeds
1/4 teaspoon spicy red pepper flakes or crushed chilli flakes
Sea salt
To make the spice mixture, put the coriander seeds, cumin seeds, caraway seeds, pepper (or chilli) flakes and a generous pinch of sea salt into a pestle and mortar and pound together until you have a fine powder. Alternatively, if you have a hand-held blender with a jar attachment you can use this. Add to the prawns in a large bowl and toss together to evenly coat the prawns in the spices.
Heat a medium non-stick frying pan over a high heat and add 2 tablespoons of coconut oil. Add the prawns and cook for 3 to 4 minutes, turning frequently until they turn pink and are cooked through. Remove the prawns from the pan and set aside.
Return the pan to a medium heat, add another tablespoon of coconut oil and wilt the spinach for 1 to 2 minutes. Stir in the chopped coriander. Lower the heat and return the prawns to the pan. Stir in the coconut yoghurt, lemon zest and juice and season to taste with salt and pepper.
Cook for 1 to 2 minutes until the sauce is creamy and slightly thickened, then remove from the heat and serve immediately.
NOTE : If you want to keep this dish dairy free, just leave out the yoghurt, I am pretty sure the prawns will still be amazing.
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