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Sauteed tiger prawns with sweet bell peppers and spinach in a spicy lemon sauce and couscous seasoned with Ligurian pesto

Europe

Sauteed tiger prawns with sweet bell peppers and spinach in a spicy lemon sauce and couscous seasoned with Ligurian pesto

Easy to cook

20 minutes

900 grams

For a group

Per 100 g of dish: 176.3 kcal, 7.9 proteins | 9.8 fats | 14.2g carbohydrates

A light Mediterranean dish served with couscous and pesto sauce. Marinade based on lemon juice. Lots of aromatic spices and herbs.

Ivan Melnikov, Head Chef of Yacht Chief

The Yacht Chief menu uses only the freshest ingredients from trusted suppliers. You will definitely appreciate the taste and freshness of the prepared dish!

Spice mixture 4: Cayenne pepper Ground garlic 3 g

Accuracy in following the recipe, temperature regime, and product handling is the key to the benchmark quality of dishes from Yacht Chief.

To prepare the marinade, pour 3 tbsp. into a bowl. spoons of olive oil and lemon juice, add a mixture of spices and Italian herbs seasoning, salt and mix.

Peel the shrimp from the shell (leave the tails), make a short longitudinal cut along the back and remove the intestine. Place the shrimp in a bowl with the marinade, stir and leave to marinate for 5 minutes.

Place the couscous in a bowl, pour in 2 tbsp. spoons of olive oil, salt and pepper, pour boiling water so that the water covers the cereal by 1 cm, cover with a lid and leave to stand for 5 minutes. Pour another 1 tbsp into the brewed couscous. spoon of olive oil, add salt to taste.

Remove the stem and seeds from the bell pepper and cut the pulp into strips. Separate the parsley leaves from the stems. Cut off the roots of the spinach and tear the leaves into large pieces with your hands.

Heat 1 tbsp in a frying pan. spoon of olive oil and fry the bell pepper, stirring, for 3 minutes over high heat. Add the shrimp along with the marinade, stir and fry for 2 minutes, stirring occasionally. Then add spinach and parsley leaves, add salt to taste, stir and fry for 30 seconds.

Pour pesto sauce into the brewed couscous, add salt to taste and stir.

Divide the couscous among plates, top with shrimp and vegetables and serve.

When developing the recipes, Yacht Chief takes into account the conditions of cooking on a yacht. Most of our dishes require only a stovetop and a standard set of kitchen tools.