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Prawn bruschetta skewers

Prawn bruschetta skewers

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking
  • Easy
  • Serves 8

Enjoy a lazy lunch in the garden with these low-fat, prepare-ahead skewers - perfect for sharing

Nutrition: per serving
HighlightNutrientUnit
kcal140
fat3g
saturates0g
carbs20g
sugars1g
fibre1g
protein10g
low insalt0.96g
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Ingredients

  • 200g cooked large prawn (you want about 16), defrosted if frozen
  • ¼ ciabatta , focaccia or a baguette loaf, cut into cubes
  • 1 tbsp olive oil
  • 1 garlic clove , finely sliced
  • 1 lemon , halved
  • handful parsley leaves, roughly chopped
  • 8 skewers

Method

  • STEP 1

    If using wooden skewers, soak them in water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren’t big enough, just alternate prawns and bread, so each skewer has 2 of each. Drizzle with olive oil and scatter with garlic. The skewers can now be kept in the fridge for several hrs.

  • STEP 2

    Cook over the hot coals until the bread is toasted. While still on the barbecue, squeeze over the lemon. Then remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy.

Goes well with

Recipe from Good Food magazine, August 2011

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A star rating of 5 out of 5.2 ratings
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