Food Maths: Marinated Prawns
THIS WEEK’S SUPERMARKET: Sainsbury’s
HERO INGREDIENT: 150g Sainsbury’s Chilli & Coriander Marinated King Prawns (£3)
1. Chilli Prawns With Fennel Linguine
INGREDIENTS
- 150g of Chilli & Coriander King Prawns
- 250g of De Cecco Linguine
- 200g of Loyd Grossman Tomato & Chilli Sauce
- 1 tsp of Dr Oetker Ready-To-Use Lemon Zest
- 1 tsp of Sainsbury’s fennel seeds
METHOD
Simmer the linguine until al dente. Meanwhile, heat the tomato chilli sauce, stir in 2 tbsp of white wine and cook off. Sprinkle in the fennel seeds. In the final minute or so, heat the pre-cooked prawns by adding them to the mix. Meanwhile, drain the pasta. Season with sea salt and black pepper and a lashing of olive oil. Stir the sauce in. Stir in the lemon zest. Serve. If you want a garnish, a kiss of dill or basil leaves would be delicious.
2. Aromatic Chowder
INGREDIENTS
- 150g of Chilli & Coriander King Prawns
- 340g of Green Giant Sweetcorn
- 100g of Sainsbury’s Chopped Onion
- 200g of Sainsbury’s Baby Potatoes With Herbs And Butter
- 227ml of Sainsbury's So Organic Double Cream
- 160g of Sainsbury’s Smoked Cubetti Di Pancetta
METHOD
In a large pan, melt 20g butter and sauté the onion and pancetta. Cook for a few minutes. Pour in 2 tbsp of white wine and simmer off for a minute. Microwave the potatoes for 1-2 minutes, according to the directions. Be careful not to burn yourself; cut them into 1cm slices. Now add the prawns, potatoes and double cream to the onion and bacon. If it’s too thick for your liking, you can add 3 tbsp water, fish stock or milk to get the consistency you like. Strain the sweetcorn and add to the mix. Taste. Season with black pepper and salt if needed. Sprinkle with tarragon, chives or parsley as you prefer – or even a little paprika.
3. Ten-Minute Prawn Makhani
INGREDIENTS
- 150g of Chilli & Coriander King Prawns
- 2 tsp of KTC Minced Garlic & Ginger Paste
- 360g of Sainsbury’s Buttery Makhani 2-Step Cooking Sauce
- 50g of Sainsbury’s Ground Almonds
- 250g of Tilda Steamed Basmati Plain Rice
METHOD
In a large pan, in a drop of vegetable oil, fry 2 tsp of ginger and garlic paste. Then add the ground almonds. When they’ve toasted a little, throw in the prawns and the makhani cooking sauce. Microwave the rice, according to the instructions on the back of the packet. For added luxury, stir in 1 tsp of butter and fresh coriander. Serve.
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