Monday, 27 July 2009
Recipe - Tomato and Chipotle Prawns
This is a fairly quick and easy way to get a tasty prawn dish on the table. There isn't much work involved but the end result is quite awesome.
I served it with rice but you could also serve it in tortillas/tacos or on its own as part of a tapas or buffet spread.
Adjust the hotness to your own liking but this is a dish that begs for a bit of a kick.
Save some of the coriander so you can use that for decoration when you plate the dish(es)
Ingredients (serves 2 - 4)
1 dried chipotle chili
1 onion, diced
1 clove of garlic, finely diced
200g raw prawns, peeled and de-veined
4 tbsp coriander (cilantro), torn or chopped
Hot sauce to taste
Stem the chipotle and rehydrate it in warm water as per the instructions on the packaging. Once re hydrated, dice the chili.
Heat the olive oil on a low heat. Add the chili, onion and garlic and let that sweat on low heat for 5 - 10 minutes. Stir in the passata and bring it to a simmer. Let this simmer for another 5 - 10 minutes or until reduced to your liking.
Add hot sauce and seasoning to taste and then stir in the coriander. Stir in the prawns and let them cook for 2 - 3 minutes, or until cooked.