Peppers are at the base of many if not most Mediterranean meals, that and tomatoes. Look at seafood and you’re sure to find prawns too. I combined these two along with coconut milk and fresh hers to bring together an aromatic and fragrant starter I fell in love with. Add some chilli for a good kick.
- 3 Red Peppers
- 400 ML Coconut Milk
- 100 ML Coconut Cream
- 6 – 9 Prawns
- Fresh Coriander
- 1 tsp Nutmeg
- 1 Tsp Pimenton Picante
- Olive Oil
- 1 Fresh Tomato
1, Chop up the peppers and tomato into small cubes, and add this to a pot, with a splash of olive oil. Heat up the pot and gently cook the vegetables whilst it heats.
2, In the meantime, peel your prawns if they have their shell, de-vein and add to the pot.
3, After a minute, once the pan is hot, pour in the coconut milk and cream and stir ingredients together. Season with salt, pepper and a small teaspoon of nutmeg and pimenton. Finally add in a handful of the fresh coriander.
4, Let everything stew for 5 – 10 minutes until you see the peppers are soft and the prawns are all pink throughout.
5, Remove the prawns, set them to one side and a few spoonfuls of peppers. Pour everything else in the pot into a blender, or use a hand blender and puree.
6, Finish off by adding the prawns back into the pot and heating up once more before serving.