Chargrilled prawns and squid with lemon
herb cream sauce
Chargrilled
prawns and squid with lemon herb cream sauce
·
1 hour
·
Serves 6
·
Easy
Ingredient
•
Large raw shelled prawns
•
(with end tail if possible) 12
•
Baby squid 8
•
Lemons 2, 1 zested and juiced, 1 quartered
•
Olive oil
•
Garlic 2 cloves, crushed
•
Dijon mustard 1 tbsp
•
Soured cream 300ml
•
Chives ½ bunch, finely chopped
•
Basil ½ bunch, finely shredded
•
flatbreads to serve
Recipe
1.
Put the prawns in a bowl. Clean the squid by
pulling out the tentacles, head and insides and make sure each plastic-looking
quill comes too. Rinse the tubes well and pull off any skin. Cut each into
quarters and lightly score inside with a crosshatch pattern and add these to
the bowl. Trim the eyes and head from the tentacles and push out the hard
beaks. Rinse the tentacles and add them to the bowl. Mix the lemon juice and
zest with 2 tbsp olive oil and half of the garlic and add this to the seafood
with lots of seasoning.
2.
Put the remaining garlic in a small jug with the
mustard, soured cream, chives and basil and season well. Fold everything
together.
3. Heat a barbecue or chargrill. Thread the prawns and squid onto large
metal skewers or bamboo skewers that have been soaked in water and grill them
for 2-3 minutes on each side or until the prawns turn pink and the squid
opaque. The tentacles should brown and shrivel at the ends. Squeeze over some
lemon and serve with the sauce for dipping and the flatbread.
Per
serving 216kcal | protein 16.5g | carbs 3.3g | fat 15.2g | sat fat 7.1g | fibre
0.1g | salt 1.3g
