Donegal Catch Prawns with garlic yoghurt, asparagus summer herb salsa

Paprika Prawns with chickpeas, garlic yoghurt, asparagus and salsa Verde

Enjoy our King Prawns with this delicious chickpea, garlic yogurt, asparagus and salsa verde recipe. Perfect for summer lunches or dinners. Our King Prawns are high in protein, low in fat and are already cooked and peeled making it easier for you to stay healthy and get your two portions of fish a week.
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Ingredients

For the garlic yoghurt:

100 grams Greek Yoghurt

½ garlic clove, grated

Salt and freshly ground black pepper

For the salsa verde:

Handful of basil, roughly chopped

Handful of flat leaf parsley, finely chopped

Handful of chives, finely chopped

Handful of dill, finely chopped

6 tablespoons olive oil

Zest of 1 lemon

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

For the prawns:

1 tablespoon unsalted butter

1 bag Donegal Catch Atlantic Prawns

1 teaspoon paprika

Pinch chilli flakes

2 tablespoons olive oil

To serve:

100 grams asparagus spears

Flatbreads

Lemon wedges

Instructions

  1. For the garlic yoghurt, mix together the yoghurt, garlic olive oil and some seasoning in a bowl and set aside until needed.
  2. For the salsa verde, mix all of the ingredients together in a bowl, season well with salt and pepper and set aside until needed.
  3. Place a large frying pan over a medium high heat and add the butter. In a small bowl mix together the prawns, paprika, chilli flakes and olive oil with some salt and pepper and stir to coat the prawns. Add the mixture to the frying pan and cook for 3 - 4 minutes until the prawns are piping hot and cooked through.
  4. Boil the asparagus in salted water for 3 minutes then drain.
  5. To serve, place some of the yoghurt on a plate and top with the asparagus spears and prawns. Drizzle over the salsa Verde and serve with some lemon wedges and flatbreads.

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