City Palate

The Travel Issue - March April 2017

Prawns with Pumpkin Seed Salsa


Nov/Dec 2009

1-1/2 lbs. (16/20-count) prawns, peeled and deveined

salt and pepper

Pumpkin Seed Salsa:

8 roma tomatoes

1 medium onion, thickly sliced

5 garlic cloves

olive oil

3 c. pumpkin seeds

juice of 2 limes

3 red bell peppers, roasted and peeled

sherry vinegar to taste

salt and pepper to taste

Preheat oven to 400°F. Coat tomatoes, onion and garlic with oil and roast until the tomatoes are slightly blackened and the onions and garlic have a nice caramel color. Heat some oil in a sauté pan and toast the pumpkin seeds until crispy. Purée all ingredients in a blender until smooth. Season with salt and pepper.

To assemble: season prawns with salt and pepper, toss them with the salsa and roast them in a 500°F. oven for 4 minutes. Pass around with napkins.


Seafood