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Prawns with skordalia


  • 18 (650g) green king prawns, peeled and deveined, tails intact
  • 2 tablespoons olive oil
  • cracked black pepper
  • 1 long red chilli, finely chopped
  • 2 tablespoons chopped fresh oregano

Skordalia

  • 1 ½ cups (250g) whole toasted almonds
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons olive oil, extra
  • 3 teaspoons sherry vinegar
  • ⅔ cup water
  • Salad, to serve

Marinate the prawns in a large bowl with the oil, pepper, chilli and oregano for 30 minutes.

Meanwhile make the skordalia by processing almonds and garlic until finely ground. Add extra oil, vinegar and water with motor running. Process until smooth. Grill or barbecue the prawns. Serve prawns with skordalia and salad.


Serves 6 – 38g nuts per serve


NUTRIENTS per serve – (195g per serve)

Energy 1910kJ, Protein 30g, Fat 36g (Saturated fat 4g), Carbohydrate 2g, Sugars 2g, Fibre 4g, Sodium 380mg


Note:

Salad not included in the nutritional analysis


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