Title: Prawn Salad with Basil and Feta Cheese
Yield: 4 Servings
3/4 c Olive oil
2 Garlic cloves, minced
1 T Ground coriander seeds
2 1/2 c Minced fresh basil
1 lb Large prawns, shells and tails removed
1 c Loosely packed arugula leaves
2 Roasted sweet red bell peppers, seeded and thinly sliced (about
1/2 lb Feta cheese, crumbled
Freshly cracked black pepper
Combine 1/2 cup of the olive oil with the garlic, coriander seeds
and 1 cup of the minced basil in a medium-size, non-reactive
bowl. Add the prawns, cover and marinate at room temperature for
1 hour or in the refrigerator overnight.
To grill the prawns: Prepare a medium-hot fire (a light layer of
gray ash should cover the charcoal), place the prawns on the
grill and cook, basting with the marinade and rotating the prawns
to cook evenly, for 4-5 minutes or just until they are opaque to
the center. Remove from the grill.
To bake the prawns: Place prawns in a single layer, with
marinade, in a baking dish in a preheated 450'F. oven. Cook for
5-7 minutes or just until the prawns are opaque to the center.
Remove prawns from baking pan with a slotted spoon.
Arrange the arugula and the remaining basil on a large platter.
Top with the warm prawns, roasted peppers and feta cheese.
Drizzle with the remaining 1/4 cup olive oil and sprinkle with
freshly ground pepper.
Per serving: 445 calories, 32 grams protein, 7 grams
carbohydrates, 32 grams fat, 11 grams saturated fat, 225
milligrams cholesterol, 808 milligrams sodium
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