Grilled Lemon Prawns with Coconut Cream Squash Noodles
Ingredients
- 1 1/2 lb / 670g pre-cooked shrimp, tail-off and deveined
- 2 tablespoons coconut oil, warmed until just liquid
- 1 tablespoon dried rosemary
- Juice and zest from 1 lemon
- Fresh ground lemon pepper
- 2 tablespoons coconut oil
- 4 large yellow squash (zucchini)
- 2 large green squash (zucchini)
- 1/2 cup / 4 fl oz. heavy cream
- Freshly ground pepper
Directions
- Place shrimp, 2 tbsps of liquid coconut oil, rosemary, lemon juice, zest and lemon pepper in a bowl and mix well. Set aside to marinate for at least 30 minutes, stirring occasionally to keep the prawns thoroughly coated.
- Julienne the yellow and green squash with a julienne peeler or a mandolin.
- Heat 2 tbsps of coconut oil in the largest pan you have, over a high heat. It is easier to toss the “noodles” well if you have a large pan.
- Toss the julienned squash in the pan with the oil, separating the “noodles” as you do so.
- Heat for 1 minute.
- Meanwhile, heat a griddle over high heat.
- Pour the heavy cream into the squash and season with ground pepper.
- Cook squash for another minute until the cream just starts to boil, tossing the squash frequently.
- Stir the prawns in the marinade and then spoon the prawns onto the hot griddle. Grill on high until warmed through & starting to brown, about 1 minute.
- Toss the squash to make sure it is evenly coated in cream and turn into a serving dish and cover with a lid (or foil) while prawns heat.
- Pile “noodles” onto each plate and place prawns over the top.
Spoon a little of the lemon marinade over the prawns.
by Carrie Brown (enjoy more recipes and amazing cookbooks by Carrie
