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Maple chili-lime prawns
Sponsor
Ingredients
- 2 pounds of prawns (about 20 pieces, or 900 g)
- Lemon and pepper seasoning to taste
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) colourful cherry tomatoes, cut into halves
- Linguine pasta, cooked al dente
Marinade:
- 1 tablespoon (15 ml) sambal oelek (chili paste)
- Juice of 1 lime
- 2 tablespoons (30 ml) Dijon grainy mustard
- 1 teaspoon (5 ml) minced garlic
- 1 teaspoon (5 ml) minced ginger
- 1/4 teaspoon (1 ml) fine sea salt
- 1/2 cup (125 ml) Maple From Canada Maple Syrup
- 1/4 teaspoon (1 mL) smoked paprika
Garnish:
- 2 chadon beni leaves (culantro), chiffonade, or 1/4 cup cilantro leaves, divided
Directions
- Peel and devein the prawns. Season to taste with the lemon-pepper seasoning mix, and set aside.
- In a medium bowl, add all marinade ingredients and whisk together. Add the prawns to the marinade, cover with plastic wrap and refrigerate for one hour or overnight.
- Heat a large skillet over medium heat, add the butter to melt.
- Add the tomatoes to the skillet and cook for one minute. Add the prawns and marinade, and cook until the prawns are opaque, for approximately five minutes.
- Remove the prawns and set aside on a plate. Bring the heat up to a boil for one minute to thicken the sauce. Add the cooked pasta, half of the shado beni and toss. Then, remove from heat.
- Divide the pasta between plates, top with the prawns, garnish with remaining leaves and serve at once.
