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EASTER WITH BREE MAY: GRILLED PRAWN AND SPINACH BRUSCHETTA

26/03/18

  • Village Insider
  • Food

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Get good friday ready with bree may's easter inspired grilled prawn and spinach bruschetta. 

Serves: 10 

400g Green Prawn meat – de-veined and tails removed

½ Red Onion, finely chopped

½ long Red Chilli, finely chopped

1 Lime, zested and juiced

2 tbs Cream Cheese

60gm Baby Spinach leaves, shredded

½ bunch Coriander, finely chopped

Salt & white pepper to taste

Olive Oil

1 large Baguette or Batard loaf

Lime wedges, extra Coriander and chilli to serve. 

  • Toss the Prawn meat in 1 tbs of Olive oil, lime zest, ½ the juiced lime and then season well.
  • Heat your frypan over a high heat, and grill the prawns for 1-2 minutes each side or until just cooked through. Remove from the heat and set aside to cool.
  • Roughly chop the cooked prawns and mix together in a small bowl with the red onion, chilli, spinach and coriander.
  • Once mixed add the cream cheese, remaining ½ lime juiced, any prawn resting juices, and then stir to combine. Season well with salt and pepper to taste.
  • Slice the bread into 1cm slices and drizzle with oil. Toast on the BBQ grill until browned and crispy.
  • Spread the Prawn and Spinach mix on each slice of toast and then top with an extra sprinkle of coriander and extra chilli if desired. Serve on a platter with lime wedges.

 

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