Tiger Prawns with Marinated Vegetables And Roasted Peppers

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1 Red onion peeled and finely
1 md Carrot; peeled and finely
1 sm Bunc coriander picked and
3 Garlic
2 ts Sugar
100 ml Olive oil; (3 1/2fl oz)
2 tb olive oil
3 Yellow peppers
1 sm Fennel bulb trimmed and
2 lg Lemons; juice of
; sliced
20 Tiger prawns; peeled
200 ml Olive oil; (1/3 pint)
1 md Courgette; finely sliced
3 Red peppers
Salt and pepper
; sliced
2 Sprigs thyme and rosemary
Salt and sugar

Original recipe makes 6 servings



Preheat the oven to 180?C/350F/gas mark 4. Mix all of the vegetables together with the lemon juice and sugar, salt them to taste then add a little freshly ground black pepper. Season the tiger prawns and saute them for 3 minutes, in a little oil. Place onto a serving dish and spoon the vegetables mixture over. Serve at room temperate. For the roasted peppers: Place the peppers into a very hot ovenproof dish with the olive oil, thyme and rosemary, cover with foil then bake in the pre-heated oven for 25 minutes. Remove then place into a bowl and cover with a piece of clingfilm. Peel and seed the peppers then place onto your serving dish and pour the cooking juices over. Per serving: 497 Calories (kcal); 51g Total Fat; (87% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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