Fishing enthusiast and gourmand Greg James is getting our tastebuds ready for Christmas. This week he shared part three of his ‘Christmas seafood menu’ on ABC Breakfast, with some mains ideas.
Wallaroo Bay King Prawns with spices and roasted capsicum
1 doz green prawns,
1 Spanish onion,
Extra Virgin Olive Oil,
salt and pepper to taste.
Make a rough paste of the spices with a sprinkle of olive oil and set aside. Dust the capsicums with a gentle mist of olive oil and grill on high for 5mins. Remove scarred skin and mix capsicums with chopped onion and lime juice in a bowl. Heat a frying pan with more olive oil, add the spice paste and cook for 1min, stirring gently. Add the green prawns and the capsicums/onions and cook for 2mins, also stirring slowly. Serve with a glass of Clare Valley Riesling.