April 15, 2018
Dinner, Lunch, Salads,
Fish/Seafood Salad, Shellfish, Shrimp, Vegetables, Kale, Peppers, Quick Meals, Entertaining, Valentine's Day, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Spicy more
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"From our Sunday newspaper, The Sunday Times. Times are estimated."
Place the kale in a bowl and drizzle over half the lime juice and the oil and season, massage to 2 minutes and set aside.
Place the prawns in a separate bowl and sprinkle with the Cajun spice mix and a good pinch of salt and toss to coat the prawns well.
Heat a non-stick frying pan over high heat and when hot, add 10 sprays of oil and then add the prawns and cook for 2 to 3 minutes, tossing frequently or until just pink, then remove from the pan and set aside.
Return the pan to the heat and add another 15 sprays of oil and toss in the garlic, chilli and capsicum and cook for 2 to 3 minutes, then add the celery and tomatoes and cook for 2 minutes.
Return the prawns to the pan, add the remaining lime juice and cook for 2 to 3 minutes or until prawns are properly cooked through and then take the pan off the heat, stir through the coriander and season to taste.
Spread the kale on a platter and top with the Cajun prawns mix and serve immediately.
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