Tasty! Jazzed! bay salt prawn skewers in summer veg
The combination of bay leaves and prawns is quite an unconventional one, but I think it’s a winner. This recipe will make enough for a decent batch of bay salt – you can use it instead of normal salt. You won’t need as much as you would normally use though, as the bay gives it extra flavour. Bay salt is great is sprinkled over a shoulder of lamb, a chicken or a piece of pork before roasting. You can keep it in a container for a couple of months if you dry it out first.
The recipe is mainly a main meal, however, I cut down the quanities as their is only my husband and I at home 🙂 Generally the recipe serves four (4) or more people and its amazingly refreshing to see prawns put together with vegies as I know my little cousins hate their vegies. But… I tried Jamie Oliver‘s recipe and WOOLAA… Down in a heart beat. Awesome!
What you will need in order to begin:
• 4 small courgettes
• 10 bay leaves
• 1 tablespoon sea salt
• 3 tablespoons good extra virgin olive oil, plus extra
• juice of ½ lemon
• 2 large handfuls of freshly podded peas
• 2 large handfuls of freshly podded broad beans
• a small bunch of fresh mint, leaves picked
• optional: a few chive flowers
• sea salt and freshly ground black pepper
First of all, get your barbeque good and hot. If you’re using wooden skewers, soak four of them in some cold water for 10 minutes, so they don’t burn when you put them on the barbie later. Thread 5 prawns on to each skewer, make sure you poke through the fat and the thin part of each prawn. Slice the courgettes into ribbons with a speed peeler or a mandolin cutter.
To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released all their natural oils.
Sprinkle each of the prawn kebabs with a good pinch of the bay salt. Drizzle them with a little olive oil and pat and rub everything in. Place the skewers on the hot barbeque for a couple of minutes on each side. Fill the rest of the barbeque with the courgette slices – as they are so thin, they’ll only need cooking on one side. After 2 minutes, turn over the skewers and cook for a further 2 minutes while you start taking off the courgettes.
Pour 3 tablespoons of good olive oil into a large bowl. Squeeze in the lemon juice and add the peas, broad beans and grilled courgettes. Tear over the mint leaves and the chive flowers, if using. Season with a little salt and pepper and gently mix everything together.
Serve the vegetables in a big bowl in the middle of the table with the skewers on a wooden board next to it. Perfect light, healthy summer eating.
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