Lemon Thyme & Chilli Prawns & Baby Squid – quite a mouthful but I don’t know any other name to call it.. It’s basically a marinate for either grilling or bbq-ing and isn’t only delishly aromatic for seafood but also for chicken or vegetables.. I grilled my Lemon Thyme & Chilli Prawns & Baby Squid..
- 500g large tiger prawns, shelled & deveined
- 500g baby squid, innards removed, skin peeled
- 1 tbsp dried chilli flakes
- 1 large handful of lemon thyme, washed, leaves only
- 1 tbsp vegetable (or olive or sunflower) oil
- 1 tsp salt, or to taste
- enough bamboo, sate or bbq skewers
- Clean prawns and squid in cold water, drain and pat dry with kitchen paper. Put all in a container with lid.
- Add in chilli flakes, lemon thyme, oil and salt and leave to marinate in fridge, covered, for at least 2 hrs (better overnite).
- Soak bamboo or wood sate or bamboo skewers in water at least 20 mins before grilling (either in the oven or on the bbq).
- Preheat grill (oven) to 200C. Remove prawns and squid from fridge. Layered a baking tray with aluminium foil.
- Since I have harvested some yellow and green courgettes as well some baby yellow tomatoes, I cut them into bite-sized pcs and put them into the lined tray. Spray some vegetable oil over the vegetables and sprinkle some salt as well.
- Skewer 3 prawns to a skewer and 1 large baby squid to a skewer. Continue till prawns and squid are all “skewered”.
- Put the skewered prawns and squid in 1 layer with the handle over the side of the tray. The vegetables will be just underneath and will catch the juices that will drip from them.
- Put in oven and grill/cook/bake for 15-20 mins. Serve immediately once done.
They were served with courgettes and tomatoes mixed with couscous and little gem salad. I’m proud to say that all the vegetables and herb came from my little vegetable patch.
Homegrown’s always much more delicious..
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