Pum recommends…Easy Dinners

One of my dinners this week was too good not to share, and so easy!

Continuing my love affair with smoked paprika I rustled up another dish with this as my key ingredient.

Pum’s Garlic Prawns with Smoky Aubergine and Sweet Potato

Ingredients
  1. 1 sweet potato, peeled and chopped into cubes
  2. 1 aubergine, skin on but chopped into cubes
  3. 2 tbsp. coconut oil
  4. 200g cooked and peeled king prawns
  5. 2 tbsp. smoked paprika and extra for garnish
  6. 1 lime (halved)
  7. 1 squeeze of honey
  8. 2 cloves garlic (crushed)
  9. Splash of olive oil
  10. Chilli flakes (as much or as little as your taste buds can handle!)
What Pum did
  1. Over a low heat combine the coconut oil, juice of half lime, honey and smoked paprika.
  2. Coat the veg with this in a roasting tray and put in the oven to roast for 30-40 minutes, stirring regularly.
  3. After 20 minutes, over a low heat add olive oil, crushed garlic, king prawns and a couple of shakes of chilli flakes to a pan (I use a wok).
  4. Let the prawns warm through but don’t let the garlic burn.
  5. When the veg is soft and squishy (or the texture you prefer) bring out the oven and dish up on a plate.  Top with the prawns, a few more shakes of smoked paprika, juice of the other half lime and more chilli flakes if desired.

prawns

prawns lime sweet potato

This dish was much more filling than I expected (I might just use half the aubergine next time) and I can’t wait to try with different vegetable combinations!

Pum x

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