Garlic-Lime Spot Prawns with Avocado Cream - 10g Carbs, 2.5g Fiber
From: www.vitalchoice.com newsletter
Our wild Pacific Spot Prawns are perfectly delicious served all by
themselves, but they also fit will in a wide variety of culinary
settings... and this Mexican-accented recipe does them justice.
The richness of the avocado cream balances the lean protein of the
prawns... and each diner can choose exactly how much avocado dip
they want on each Prawn. (Most will opt for ample amounts, since
the dip is so luscious, and the zest of chilies, lime, and sea salt
render it nearly irresistible!)
We recommend serving this recipe with a fresh salad of mixed greens
and fruit slices (e.g., kiwi, tangerines, pears), or a salsa of
chopped mango, red onion, corn, and lime juice.
Prep Time: 30 minutes
Serves: 8
--> Prawn
1 1/2 Tbsp kosher sea salt
1 tsp sugar
1 1/2 lb peeled Spot Prawns (approx. 30), tails on
1/4 cup organic extra virgin olive oil
1/4 cup chopped fresh cilantro
3 cloves garlic, peeled and minced
2 tsp grated lime peel
1/2 tsp organic black pepper
--> Avocado cream
2 ripe avocados (about 1 1/2 lb total), chunked
1/2 cup light sour cream
2 Tbsp plain yogurt (whole milk or low-fat)
2 Tbsp lime juice
1 tsp ground dried ancho chilies OR 3/4 tsp organic cayenne powder
1/2 tsp kosher sea salt
--> To Make Prawns
In a bowl, mix salt and sugar. Rinse prawns and pat dry. Add to
salt-sugar mixture and stir gently to coat. Cover and refrigerate
for 45 minutes to 1 hour. Rinse prawns well and drain; rinse and
dry bowl.
In a bowl, combine olive oil, cilantro, garlic, lime peel, and pepper.
Add prawns and mix to coat. Thread prawns on metal or soaked wooden
skewers, running them through each prawn once near the tail and once
near the head end so it looks like the letter C.
Lay skewers under a broiler or on a well-oiled barbecue grill over
hot coals or high heat on a gas grill (hot enough so that you can
only hold your hand close above the grill for 2 to 3 seconds); close
lid on gas grill.
Cook, turning once, just until prawns are opaque throughout, about
3 to 5 minutes total.
Push prawns off skewers and arrange on a platter with pineapple
slice garnish (ideally broiled or grilled). Divide avocado cream
into small bowls for each place setting.
--> To Make Avocado Cream
Place avocado chunks in the bowl of a food processor. Add sour
cream, yogurt, 2 lime juice, dried ancho chilies or cayenne
powder, and sea salt; whirl until smooth. Taste, and add more
lime juice and salt if desired. Scrape into a small bowl.
Makes: about 1 1/4 cups
Serves: 8
Nutrition per Serving:
273 Calories, 19g Total Fat, 4g Saturated Fat, 61% Calories from Fat,
10mg Cholesterol, 16g Protein, 10g Carbs, 2.5g Fiber, 489mg Sodium,
67mg Calcium, and .4g Omega-3 Fatty Acids
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