Smoky, Spicy Prawns with Guacamole
This meal is so quick and easy and oozes mexican flavours. I served this with rice but, for a lighter meal, it’s great as it is. The recipe for the spicy seasoning is more than you will need for this dish. Put the extra in an airtight container and use it to add some smoky flavour to chicken, fish or potato wedges.
For the seasoning:
1 heaped tbsp smoked paprika
2 teaspoons salt
1 heaped tsp garlic powder
1 heaped tsp onion granules
1/2 teaspoon ground cayenne pepper
1 tsp ground black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1 pack (145g) raw king prawns, deveined
low fat spray
For the guacamole:
1 ripe medium avocado
1 medium ripe tomato, finely diced
1/2 lime, juicedhandful coriander , leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
2 spring onions, finely chopped
1 chilli , red or green, deseeded and finely chopped
Freshly milled salt & pepper
Mix together the ingredients for the seasoning and sprinkle 2tsp over the prawns. Mix to cover well. If you have time to leave the prawns to marinade for 30 mins then do so, just to maximise the flavours.
For the guacamole, cut the avocado in two and remove the stone. Scoop the flesh into a bowl and mash with the back of a fork. Add the other ingredients and mix well, season to taste.
Heat a griddle pan and coat with low-fat spray. Add the prawns and cook for 1-2 minutes on each side. They really don’t need too long – as soon as they are opaque, they are cooked.
Serve the with the guacamole – and rice if wanted. Easy-peasy.