I will just provide you with the link to this recipe – I found it on the NY Times website.
We bought several kilos of prawns (green, unshelled) over Christmas and we have slowly been working our way through them. My appreciation for prawns developed quite late in life, particularly surprising given I’m a Queenslander and appreciating seafood is like breathing for most of us! However, I have come to appreciate those succulent little morsels, but like most shellfish, they result in an overabundance of leftover shells. The great thing about this recipe is that it actually uses the shells to make a prawn stock, which provides a fundamental base layer of flavour to the dish.
This dish is very “prawn-y” so I don’t recommend it if you are not a fan. However, if you like prawns I feel sure you’ll love this dish. It is not overly complicated, although it does require a fair bit of stove time. The leek adds a subtle sweetness and the rice texture and depth. You will feel like you are eating a far more indulgent dish then you actually are. We wiped our plates clean with thick slices of white tiger bread and sat back, replete.
There is a lack of ‘authentic’ Mexican food available in Brisbane, unless you consider Montezuma’s authentic…
I’ve been bemoaning this fact for quite a while – I’m convinced there must be more to Mexican food than Old El Paso taco mix and fajitas. In such a situation, I turn to my fail-safe – the internet.
We made ‘prawn tacos’ on the weekend – using tortillas instead of hard shells. I googled a few different recipes and came up with my own version.
- whole
- 12 whole peeled green prawns
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp all-spice
- 1 tbsp olive or vegetable oil
- whole
- 1/2 medium onion diced
- 1 large tomato diced
- 1 large ear of corn kernels sliced off cob
- 1/2 large green capsicum diced
- handful coriander and parsley finely chopped
- clove garlic finely chopped
- whole
- whole Tortillas
- container Sour cream (or natural yoghurt)
- slice Lime wedges
- slice Avocado
- slice Cucumber
Directions
- Mix spices and oil together, then marinate the prawns in mixture for 10 minutes.
- Meanwhile, heat some more oil in a frypan to medium-high. Add onion and garlic and cook for a few minutes until onion has softened. Add remaining vegetables and cook for about 5 more minutes. Remove from pan and set aside, keeping warm.
- In the same pan, add some more oil and then put in your prawns. I like to place them in and then turn them once during cooking so they get a nice little crust on them. Once the prawns have started turning pink, add back in your vegetable mix. Continue cooking until everything is hot and cooked through.
- Heat up your tortillas, then set everything out on the table. Stuff the tortillas with whatever ingredients take your fancy. Crack open a Corona (or other Mexican beer) and enjoy!
15.02.10 | 
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