| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, Food, Of, To, Z |
1 |
Servings |
INGREDIENTS
| 8 |
|
Large, or 16 small sticks |
|
|
of asparagus |
| 16 |
|
Tiger prawns |
| 2 |
|
Red peppers |
|
|
Salt and pepper |
|
|
For the Pea Dressing |
| 1 |
|
Ripe avocado |
| 100 |
g |
Marrowfat tinned peas, 3 |
|
|
1/2oz |
|
|
A few leaves of snipped |
|
|
coriander |
| 1 |
|
Clove crushed garlic |
| 1 |
|
Lime, juice of |
| 1 |
|
Onion, peeled and grated |
| 1 |
T |
Virgin olive oil |
|
|
A few head of baby gem |
|
|
lettuce |
|
|
A pinch of ground coriander |
|
|
A pinch of ground cumin |
|
|
A pinch of ground cayenne |
|
|
pepper |
|
|
A pinch of salt |
INSTRUCTIONS
Cut the asparagus up into chunks large enough to be skewered. Slice
the red peppers into diced squares. Season the tiger prawns with a
pinch of salt and pepper, and then begin to thread alternately the
asparagus, tiger prawn and red pepper onto bamboo skewers. Brush the
skewers with a little olive oil and then place under a pre-heated
grill and cook for 3 minutes on either side. Meanwhile, to prepare the
dressing, simply take a blender and place all of the ingredients
inside. Blend thoroughly until a smooth green puree starts to form.
Remove and then place in a suitable serving pot for the skewers.
Remove the skewers from the grill when ready and then serve with the
pea dip on a plate, garnished with some crispy baby gem lettuce.
Converted by MC_Buster. Per serving: 246 Calories (kcal); 14g Total
Fat; (47% calories from fat); 4g Protein; 32g Carbohydrate; 0mg
Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
4 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”