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Hello Summer Recipes - Eat Outside (Part 3) - Chargrilled prawns and squid with lemon herb cream sauce

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Chargrilled prawns and squid with lemon herb cream sauce

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

 

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