| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Salads |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Olive oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
tb |
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
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”