I have certainly indulged over these festive days. Having spent the past two weeks with family and friends back in the UK I have not stopped eating and drinking. So no more roast beef for me!
That’s why I’ve got a light, fresh and very easy to make recipe for you this week. It is also colourful and has some spice to it – a perfect one to beat those January blues!
Ingredients:
For the prawns:
1 small bag frozen shrimps (defrosted)
1 small bag frozen prawns (defrosted)
1 tbpsn paprika
1 tspn cumin
Juice of half a lemon
1 tbspn tomato puree
2 spring onions (finely chopped)
Fresh coriander
For the guacamole:
2 avocados (peeled, stones removed and roughly chopped)
Small bunch of fresh coriander
2 spring onions (finely chopped)
Juice of 1 lime
2 tbpsn olive oil
For the chopped salsa:
2 tomatoes
2 shallots (peeled and finely chopped)
2 tspn dried chilli flakes
2 spring onions (finely chopped)
1 tbspn tomato puree
Juice of 1 lime
Fresh coriander (finely chopped)
Mixed salad and taco shells to serve
……………………………………..
For the prawns: Mix all the ingredients together and leave to marinade for about half an hour. Heat up a frying pan and cook for just around 4 -5 minutes.
For the salsa: add the tomatoes to a bowl of hot water and leave for 2 minutes. Then peel the skins off the tomatoes and finely chop. Add with the rest of the ingredients to a bowl and mix well.
For the guacamole: add everything to a blender and whizz until smooth.
