adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tequila prawns with pineapple carpaccio
0 Likes
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Try these zesty tequila prawns for a taste of the vibrant West Coast!
Ingredients:
  • 600g large green prawns, peeled (tails intact), deveined
  • 250ml tequila
  • 1 ripe pineapple, peeled, very thinly sliced (a mandoline is ideal)
  • 1 tsp grated lime zest, plus 2 tbsp lime juice
  • 1 red capsicum, thinly sliced
  • 1 orange or yellow capsicum, thinly sliced
  • 1 fresh jalapeno (see note) or long green chilli, seeds removed, finely chopped
  • 20.00 ml finely chopped flat-leaf parsley, plus extra sprigs to garnish
Instructions:
  • Combine prawns, 1 cup (250ml) tequila, 2 tablespoons sea salt, and 1 cup (250ml) water in a bowl. Cover and chill in the fridge for 10 minutes to marinate.
  • Arrange the pineapple slices elegantly on a spacious serving platter. Drizzle 1/4 cup (60ml) of oil over the pineapple and sprinkle with sea salt for a burst of flavor.
  • Combine lime zest, lime juice, olive oil, tequila, salt, and pepper in a small bowl to make a flavorful vinaigrette. Set aside.
  • Separate the prawns from the tequila marinade and set aside. Combine the reserved marinade with 1 cup (250ml) water in a large frypan, bringing it to a boil. Carefully add the prawns and simmer for 20 seconds. Take the frypan off the heat and let it sit for 10 minutes until the prawns are perfectly cooked and tender.
  • Strain the prawns, discard the cooking liquid, and let them cool.
  • Combine capsicum, prawns, vinaigrette, and chopped parsley in a bowl. Spoon the prawn salad over the pineapple on the serving platter. Top with parsley sprigs and serve.

Similar Recipes