Prawn skewers with lemon, caper and tomato dressing
Nutrition Info.(per serve)
- Prawn skewers with lemon, caper and tomato dressing
- 12 small wooden skewers
- 500g peeled raw prawns
- 3 courgetteszucchini, summer squashX, cut into
- long ribbons (see tip)
- spray oil
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 anchovies in oil, drained, finely chopped
- 1 tablespoon baby capers, rinsed, drained, chopped
- 2 tomatoes, deseeded, diced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- black pepper
Total fat 7g
Saturated fat 1g
Dietary fibre 2g
1 Soak wooden skewers in cold water for 20 minutes before using, to prevent them from burning. Thread prawns and courgette ribbons alternately onto skewers.
2 Preheat a barbecue hotplate or chargrill pan to medium-high. Lightly spray skewers with oil. Cook for 4-5 minutes, turning, or until prawns are golden and cooked through.
3 Meanwhile, in a medium bowl, combine lemon juice, olive oil, anchovies, baby capers, tomatoes, dill and chives. Season with pepper. To serve, drizzle prawn skewers with tomato dressing.
Make it vegan: Replace prawns with your choice of vegetable or mushrooms.
Make it low FODMAP: Weigh courgettes and limit to 65g per serve (larger serves become high FODMAP).
Use a vegetable peeler to peel long thin strips from the courgette (or carrot, if making it low FODMAP). To make up weight, add in carrots cut into ribbons.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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