Sizzling prawns with couscous and grapefruit

Husband and I have taken to Brighton in a big way. It is such a vibrant city and I love the smell of the sea – it brings back happy memories. When I was very young, centuries ago, our family used to drive down from Hertfordshire and, as we neared the ocean, my parents would wind down the car windows and shout “Smell the ozone!”. Anyhow, Husband recently discovered a brilliant fish shop and it was there, on Saturday, that we treated ourselves to some amazingly fresh crab, red snapper and these fabulous sizzling prawns:

Sizzling Prawns 

Sizzling prawns with couscous and grapefruitIngredients serves 2 (easily doubled for 4)

2 sprigs of fresh rosemary, stripped and finely chopped
Clove of garlic, finely chopped
olive oil
1 level teaspoon sweet paprika
12 large raw shell-on king prawns, from sustainable sources
Red grapefruit, peeled and segmented
150g wholewheat couscous
Half fresh red chilli, finely chopped
Handful of fresh mint, leaves picked
Half lemon – zest and juice
2 tablespoons natural yoghurt
Quarter pomegranate, deseeded

How to prepare
Into a pestle and mortar, add the garlic, rosemary, pinch sea salt, tablespoon oil, and paprika and bash until paste-like. Add 100ml of boiling water to make a marinade.

Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.

Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up. If you are naughty like us, add a dollop of butter and stir that through too.

Reserve a few mint leaves for decoration and slice the rest. Add to the cooled couscous with the lemon zest, juice and chilli, plus plenty of salt and pepper.

Put a large non-stick frying pan on a high heat. Add the prawns, marinade and grapefruit wedges and cook for 4 to 5 minutes until just cooked.

Portion the couscous onto two plates and arrange the prawns/grapefruit/marinade on top. Dollop with yoghurt, then sprinkle over pomegranate seeds and a leaf or two of the reserved mint.

Love prawns? Then you might also like these recipes