Cajun Butter Prawns and Amaranth – The Source Bulk Foods
Cajun Butter Prawns and Amaranth https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/04/Cajun-Butter-Prawns-scaled.jpg Gluten Friendly, Lunch, Dinner 2 red capsicum 1 brown onion, finely chopped 2 tbs olive oil 460g organic amaranth 1L water 4 tsp chicken bone broth powder 1/2 tsp salt 24 large green prawns, peeled, de-veined, tails intact 50g butter 2-3 cloves garlic, thinly sliced 1 tbs Cajun spice mix 1 tsp smoked paprika Zest and juice of ½ lemon, other ½ cut in wedges to serve Handful parsley, finely chopped 40g organic pine nuts 300g ricotta Preheat oven to 250°C. Roast the capsicums, 30-40 minutes, turning a few times until skin is blackened. Remove from oven and place in a sealed container to steam. Once cooled, peel away the skin, remove seeds and slice lengthways. Heat half the olive oil in a saucepan over medium heat and cook onion until soft. Add the amaranth, water, chicken bone broth powder and half of the salt and bring to the boil. Reduce heat to simmer and cover. Cook for 40-50 minutes, stirring a few times until amaranth is tender and water is absorbed. Heat the butter and remaining olive oil in the frying pan over medium heat and cook the garlic for 1 minute. Increase heat to high and add the roasted red capsicum, prawns, Cajun spice mix, smoked paprika, remaining salt, lemon zest and lemon juice. Cook, stirring for 4-5 minutes until prawns are just pink. Take off the heat and add the parsley. Place the pine nuts in a large frying pan without oil and toast over medium heat until browned on all sides. Stir continuously so they don’t burn. Remove from pan and set aside for later. To serve, spread amaranth on a large platter, top with prawns and their sauce, pine nuts and ricotta. Serve with lemon wedges and a green salad. PT1 Hour 20M
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Cajun Butter Prawns and Amaranth

DOWNLOAD RECIPE

Cajun Butter Prawns and Amaranth

INGREDIENTS

2 red capsicum
1 brown onion, finely chopped
2 tbs olive oil
460g organic amaranth
1L water
4 tsp chicken bone broth powder
1/2 tsp salt
24 large green prawns, peeled, de-veined, tails intact
50g butter
2-3 cloves garlic, thinly sliced
1 tbs Cajun spice mix
1 tsp smoked paprika
Zest and juice of ½ lemon,
other ½ cut in wedges to serve
Handful parsley, finely chopped
40g organic pine nuts
300g ricotta

TIME

1 Hour 20 Minutes

SERVES

4

DIFFICULTY
METHOD

Preheat oven to 250°C. Roast the capsicums, 30-40 minutes, turning a few times until skin is blackened. Remove from oven and place in a sealed container to steam. Once cooled, peel away the skin, remove seeds and slice lengthways.

1

Heat half the olive oil in a saucepan over medium heat and cook onion until soft. Add the amaranth, water, chicken bone broth powder and half of the salt and bring to the boil. Reduce heat to simmer and cover. Cook for 40-50 minutes, stirring a few times until amaranth is tender and water is absorbed.

2

Heat the butter and remaining olive oil in the frying pan over medium heat and cook the garlic for 1 minute. Increase heat to high and add the roasted red capsicum, prawns, Cajun spice mix, smoked paprika, remaining salt, lemon zest and lemon juice. Cook, stirring for 4-5 minutes until prawns are just pink. Take off the heat and add the parsley.

3

Place the pine nuts in a large frying pan without oil and toast over medium heat until browned on all sides. Stir continuously so they don’t burn. Remove from pan and set aside for later.

4

To serve, spread amaranth on a large platter, top with prawns and their sauce, pine nuts and ricotta. Serve with lemon wedges and a green salad.

5

Lunch

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