Charity Chomp: A shrimple meal

Friday 07 July 2023

Prawns, potatoes, a butternut squash and a sprinkling of olives - this 'shrimple' summer recipe in aid of a local charity should please many.

This week's Charity Chomp is brought to you by Jersey Action Against Rape (JAAR), which provides long-term counselling and support to survivors of sexual violence.

It was shared by Daniel Bracewell of St. Aubin-based Bracewells for the charity's 'Recipe and Walk' book, which brings together islanders' favourite tasty treats and whimsical walks.

"Whether you are cooking for an everyday meal, or you're entertaining, this recipe is quick and easy to do," he said. "For presentation, you can leave the tails on the prawns or put the prawns on skewers."

(Serves two)

Daniel's King Prawns

Ingredients

• Six large king prawns

• Vegetable oil for frying

• One large potato – King Edward, or other, peeled and cut into 1cm cubes

• Half a butternut squash, peeled, de-seeded and cut into 1cm cubes

• 20g seedless black olives, roughly chopped

• One lemon

• One tablespoon chopped parsley

• Two tablespoons olive oil

Method

1. If the prawns are not shelled, remove the head and remainder of the shells and legs. A dark vein runs along the back, from the head to tail. Remove this by making a shallow insertion along the back. Place the prepared prawns, on a plate, in the fridge.

2. Bring a pan of water to the boil. Place the potatoes and butternut squash cubes into the water. Place the lid on the pan and boil for about 5 minutes, or until they are cooked.

3. Heat some vegetable oil in a frying pan.

4. Remove the king prawns from the fridge and sprinkle with salt and pepper.

5. Place the prawns in the frying pan and turn regularly so that each prawn is thoroughly cooked, about two minutes.

6. When the potatoes and butternut squash are cooked, drain the water. Add the olives, parsley, salt, pepper, olive oil and a squeeze of lemon juice. Mix well.

7. Place half the vegetables on each plate, and arrange half of the cooked prawns on the top of each. Sprinkle with the parsley and serve with a lemon wedge.

Click HERE to support Jersey Action Against Rape (JAAR).

...And why not treat yourself a copy of JAAR's recipe book? It's available in their shop.

This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend – and week ahead – in the right way. Sign up now here.