Save to your scrapbook
Piri piri prawns & green rice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp sweet smoked paprika
½-1 tsp cayenne pepper
½ x 15g pack fresh oregano, leaves only, finely chopped
2-3 cloves garlic, crushed
2 x 180g packs Love Life
Raw Jumbo King Prawns
Spray olive oil (x 8 sprays)
200g tub Waitrose 1 Fat Free Naturally Strained
25g pack fresh coriander, roughly chopped
250g pack Waitrose Microwave Whole Grain Rice
4 salad onions, finely chopped
115g pack baby spinach, roughly chopped
1. Mix the paprika, cayenne, oregano, garlic and prawns together. Season and leave to marinate for 10 minutes.
2. Meanwhile, preheat a non-stick griddle pan or the grill to high. Cut one lime into quarters. Thread the prawns onto 4 skewers. Spray the prawns and the lime quarters with oil and cook for 4-5 minutes, turning often, until the prawns are pink and opaque and the lime is charred.
3. Mix the yogurt with half the coriander. Season and set aside.
4. Cook the rice according to the pack instructions. Mix with the salad onions, spinach, remaining coriander and finely grated zest and juice of the remaining lime. Season. Serve the skewers with the rice, yogurt and grilled lime wedges to squeeze over.
Typical values per serving:
vitamin C per serving 28mg
This recipe was first published in January 2017.