Prawn and Potato Kebabs with Mint Butter
recipe
Prawn and Potato Kebabs with Mint Butter
No commentsIngredients
- 12 baby new potatoes, weighing about 25g each
- 20g fresh mint
- 1 tbsp dry vermouth
- 1 tbsp olive oil
- 15g butter
- 3 plum tomatoes, quartered and deseeded
- 1 large courgette, weighing about 175g, cut into 12 slices
- 24 raw peeled tiger prawns
- salt and freshly ground black pepper
Serves:
4
Preparation:
20
Cook Time:
25
Total Time:
45min
Directions
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- Place the potatoes in a pan and cover with boiling water from a kettle. Cover and cook gently for - minutes until tender but still firm. Drain thoroughly.
- Strip the mint leaves from the stalks and add the stalks to the potatoes while they are cooking to infuse some flavour into them. Reserve large leaves , then chop the rest and mix in a small pan with the vermouth, olive oil, butter and seasoning. Warm gently until the butter has melted, turn off the heat and set aside.
- Place a mint leaf on each tomato quarter. Thread the tomatoes, prawns, potatoes and courgette slices alternately on to four skewers.
- Preheat the gill to maximum. Line the grill pan with foil, then set the kebabs on it. Brush with mint butter and cook for minutes until the prawns are pink, then turn, brush with the rest of the butter and cook for minutes. Serve at once.
Source: Tesco
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