Baked prawns with vegetables, lime and mint

Name: Baked prawns with vegetables, lime and mint
Yield: 0
Ingredients: 600 g prawn tails (fresh or frozen prawns, shrimps, or tiger prawns); 1 box CREA TU Grilled Peppers, Courgettes, and Aubergines; 2 limes; mint leaves to taste; cornmeal to taste; salt; extra virgin olive oil to taste

Intermediate

Secondi Piatti

Ingredients

600 g prawn tails (fresh or frozen prawns, shrimps, or tiger prawns)
1 box CREA TU Grilled Peppers, Courgettes, and Aubergines
2 limes
mint leaves to taste
cornmeal to taste
salt
extra virgin olive oil to taste

Prodotti utilizzati

Ready to Chef – Grilled Peppers, Courgette and Aubergine mix

Method

Peel, devein the prawns, and remove the head and the last part of the tail. Place the prawns in a bowl, squeeze a lime and drizzle them with the lime juice, then mix well.
Leave to marinate for about ten minutes. Drain the prawns and pour the CREA TU mix into the same bowl. Sprinkle with cornflour and place the prawns on a baking tray lined with baking paper.
Spread all the ingredients on the baking tray without layering them, so that they cook evenly. Cut the second lime into thin slices and place it onto the baking tray with the other ingredients, then bake in a preheated convection oven at 200 °C for about 20 minutes.
Chop some mint and mix it with a few tablespoons of extra virgin olive oil. Use the remaining oil to season the prawns after cooking.