| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salads | 4 | Servings | |
INGREDIENTS
| 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 3/4 cup | ||
| 1/2 | lb | Feta cheese, crumbled |
| Freshly cracked black pepper |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 482
Total Fat: 54.7g
Cholesterol: 50.5mg
Sodium: 669.4mg
Potassium: 1318.7mg
Carbohydrates: 27.8g
Fiber: 18.5g
Sugar: 3.1g
Protein: 19g