Friday 27 January 2017

Spicy king prawn and tomato Courgetti - a quick and easy but tasty Friday night dinner!

So we got a spiralizer for Christmas and ever since (New Year, New me and all that jazz!) I have been constantly on the look out for great spiralizer recipes. So tonight I had my lovely friend Nikki over for dinner (she's doing Dry January - how, I'm not quite sure! I found it difficult to do Sober For October last year and that was for a good cause, not just self preservation!) so I was on the white wine and she was on the non-alcoholic beer. I wanted to make something fresh and tasty as I wasn't 100% sure what time she would be arriving at my house, so I picked this recipe out of thin air whilst wandering around Sainsbury's Local earlier. My husband went out to see one of his friends who is about to become a Dad for the second time so I guess it was one of his last "hurrah's" - so I decided I was going to cook something healthy for me and my lovely friend that meant I could have some wine and not feel guilty about it due to the fact I was going to be eating Courgetti as opposed to Spaghetti.

Anyway, I thought it was pretty darned good - and the bonus is that Courgetti takes about 4 minutes to cook whereas Spaghetti takes about 10 minutes when the water has boiled!

This leaves more time for catching up and fun times which is just what you want on a Friday night after a hard week at work!

I also decided to treat myself to a new camera today so I wanted to test it out on the food I was about to cook in the hope that photos of my food taken with a professional camera would gain a larger audience than those taken with my iPhone!

So here it goes, Spicy tomato and king prawn Courgetti! (Btw; it's best to make the tomato sauce about an hour before you want to serve the dish to let the spice and flavours all come together but it's not essential)

What you'll need:
180g pack raw king prawns
1 x small red onion, diced
2 tsp garlic purée
7 x plum tomatoes, halved
200 ml white wine
1 x 400g peeled plum tomatoes
2 tsp dried oregano
3 tsp hot chilli powder (adjust this to how spicy you personally like it)
Salt and pepper to season
2 x courgettes, spiralized

How to make it:

  1. Spiralize the courgettes into approx 3 x 3mm spirals, set aside
  2. Heat the oil on medium heat in a casserole/skillet (I like to use a Le Creuset casserole pan)
  3. Add the onions and garlic and cook until the onions are translucent (approx. 4 mins - but make sure they don't stick to the pan)
  4. Add the halved plum tomatoes and cook for 2 mins before adding the white wine. Bring to the boil and then add the tin of plum tomatoes
  1. Add the oregano, chilli powder, salt and pepper; bring to the boil and them simmer for a couple of minutes
  2. If time allows, turn off the heat and leave for about an hour to let the flavours mix
  3. When you're nearly ready to serve, put some plates to warm in an oven (we're lucky in that out microwave doubles as an oven so we can heat the plates in there)
  4. When the plates are warm, turn the heat back on the tomato sauce and add the Courgetti. Cook for about 1 minute until they are warmed through and then add the raw prawns
  5. Cook all of the mix for about 4 minutes, stirring continuously, until the prawns are cooked through,
  6. Serve immediately with some grates Parmesan and some freshly ground black pepper (and some fresh bread if you're feeling really naughty!)

I drank the Sainsbury's TTD Limoux Chardonnay with this dish and loved it as it was really refreshing.

Any comments welcome (including tips on photography! please!) - check out my Twitter/Instagram/Facebook and just search for aswarmastoast if you like what you've read.


R x 

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