Caribbean-style prawns

Illustration © Claire Payen

Even though a good amount of parsley always does the trick in fish recipes, I love eating prawns with a sweet and tangy note.

Preparation : 20 mins
Cooking : 10 mins

Ingredients for 4 to 6 people

• 500 g of large raw prawns
• 2 cloves of garlic
• 1 onion
• 3 peppers (one red, one green and one yellow)
• 2 tbsp. to s. olive oil (or coconut oil)
• 1 tbsp. to c. paprika
• 1 tbsp. to c. powdered cumin
• 1 tbsp. to c. powdered coriander
• Juice of 2 limes
• ½ pineapple
• A few sprigs of coriander
• Salt, black pepper
• 1 West Indian pepper or habanero pepper (optional)

Preparation

Shell the prawns. Then, using the tip of a knife, remove the black vein that runs down their back.
Peel, degerm and slice the garlic cloves. Peel and finely chop the onion. Cut the peppers into cubes. Finely chop the chili pepper if using.
In a bowl, combine the olive oil, minced garlic, onion, diced pepper, West Indian pepper (if using), paprika, cumin, coriander powder, lime juice, salt and black pepper.
Add the prawns to this seasoning and mix well to coat them.
Place the marinated prawns on the preheated griddle and cook them for about 2 to 3 minutes on each side, until they are lightly browned.
Cut the pineapple into cubes. Add the diced pineapple to the griddle around the prawns and cook them for about 1 to 2 minutes on each side, until they are slightly caramelized (the cooking time depends on the ripeness of the fruit).
Serve the prawns and diced pineapple immediately, sprinkling with chopped fresh coriander and a squeeze of lime.

Other recipes with seafood:

• Sautéed shrimp

• Celery root tagliatelle with seafood

• Bulhão Pato Clams

• Octopus in prison