BBQ'd Paprika Prawns With Green Goddess Sauce

20m
Prep Time
5m
Cook Time
25m
Ready In


"From Super Food Ideas December '17."

Original is 24 servings

Nutritional

  • Serving Size: 1 (26.8 g)
  • Calories 40.9
  • Total Fat - 3.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 5.8 mg
  • Sodium - 20.5 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.4 g
  • Protein - 0.6 g
  • Calcium - 11.1 mg
  • Iron - 0.2 mg
  • Vitamin C - 3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the paprika, lemon rind, garlic and oil in a large bowl and season with salt and pepper and then add prawns and toss to coat.

Step 2

Heat a greased barbecue plate on medium heat and cook prawns for 2 minutes each side or until cook through and transfer to a heatproof dish and set aside for 5 minutes to cool.

Step 3

Meanwhile, place cream cheese, avocado, basil, parsley, chives and lemon juice in a small food process and season with salt and pepper and then process until smoot, scraping down sides occasionally.

Step 4

Trim and discard end of cucumbers and cut into 1cm thick round and place on a serving plate and then dollop 2 teaspoon of cream cheese mixture onto each cucumber round and then top each with 1 prawns and serve sprinkled with micro basil and lemon zest.

Step 5

TIP - micro basil is available from some greengrocers and supermarkets. It is decorative and cam be replaced with chopped basil instead.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for shrimp that are medium in size and are peeled and deveined with the tails still intact.
  • When selecting the cucumbers, look for Lebanese cucumbers as they are smaller and have thinner skin.

  • Substitution 1: Replace the cream cheese with Greek yogurt. The benefit of this substitution is that it is a healthier alternative to cream cheese, as it is lower in fat and calories. It also has a milder flavor, which will allow the other ingredients to really shine.
  • Substitution 2: Replace the avocado with a ripe banana. The benefit of this substitution is that it will add a sweetness to the dish that the avocado would not have been able to provide. It will also help to thicken the sauce, making it creamier and more flavorful.

Cilantro-Lime Prawns Replace the basil, parsley, and chives in the cream cheese mixture with 1/3 cup cilantro leaves. Add 1 tablespoon of lime juice to the cream cheese mixture and replace the lemon zest with lime zest for serving.



Roasted Potatoes with Rosemary and Garlic - Roasted potatoes with rosemary and garlic is the perfect side dish to complement the BBQ'd Paprika Prawns with Green Goddess Sauce. The rosemary and garlic will bring out the flavors of the prawns, while the potatoes add a delicious and filling element to the meal.


Grilled Asparagus with Lemon: Grilled asparagus with lemon is the perfect accompaniment to the Paprika Prawns with Green Goddess Sauce. The bright citrus flavor of the lemon will bring out the sweetness of the prawns, while the asparagus adds a crunchy texture and a hint of smokiness. This dish is light and flavorful, making it a perfect complement to the main dish.




FAQ

Q: How do I prepare the cucumbers?

A: Trim and discard the end of the cucumbers, then cut into 1cm thick rounds and place on a serving plate.



Q: What is the best way to store cucumbers?

A: Cucumbers should be stored in a cool, dry place away from direct sunlight. Wrap them in a paper towel and place them in a plastic bag or container in the refrigerator.

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Fun facts:

The avocado used in this recipe was originally known as an 'ahuacatl' by the Aztecs, and it was considered a fertility symbol due to its shape.

The green goddess dressing used in this recipe is a classic dressing that was popularized by the famous chef, Louis Diat, in the 1920s.