Grilled shellfish with roasted chilli dressing
This dressing goes well with hot or cold seafood. If you can get some, serve this dish with samphire - just lightly steamed and then buttered
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 mins
- To make the chilli sauce, put the chillies and garlic cloves in a square of foil. Drizzle 5 tbsp of olive oil over. Season and wrap up tightly. Put on the barbecue or place in an oven heated to 200C/fan 180C/gas 6 and cook until the chilli and garlic are tender (about 20 minutes). Tip into a bowl and mash together with the back of a spoon. Remove the garlic skins and the tops and skins of the chillies. Add a handful of chopped parsley and mix in more olive oil until the dressing has a pouring consistency.
- If you are cooking lobster, then you will need to halve them first using a very sharp knife - ask your fishmonger if you prefer. Put the lobster on the grill, cut-side down, turning it once - about 6 minutes in all. Prawns and langoustines will take about half the time. Use the chilli sauce to baste if you like.
- Grill the lemon halves, cut-side down and serve with the shellfish and chilli dressing.
Know-how
This dressing goes equally well with hot or cold seafood, so if you prefer, buy your shellfish cooked. If the fishmonger has some samphire (a seaside-growing plant with a pleasantly salty taste), buy some and serve, steamed and buttered, with the shellfish.
Per serving
171 kcalories, protein 18.4g, carbohydrate 2.2g, fat 9.9 g, saturated fat 1.3g, fibre 0.3g, salt 0.49 g
Recipe from olive magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/3737/
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Ingredients
ROASTED CHILLI DRESSING
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Perfect for finishing off a special Asian meal, or a refreshing treat when the sun's out
4
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 45 mins
Ingredients
ROASTED CHILLI DRESSING
Per serving
171 kcalories, protein 18.4g, carbohydrate 2.2g, fat 9.9 g, saturated fat 1.3g, fibre 0.3g, salt 0.49 g
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