How to make Prawn Olivetti -
Prawns grilled with mushrooms, onions, cheery tomatoes, olives and added to vegetable sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Mushrooms (मशरूम)
Cuisine : Mexican
Course : Snacks and Starters
For more recipes related to Prawn Olivetti checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Zucchini and Cream Cheese Rolls, Croquettas, Oatmeal Fried Fish, Mashroom chili.
Prawn Olivetti Recipe Card
Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Prawn Olivetti Recipe
Prawns 12-16 medium
Mushrooms 10-12
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Red chilli powder 1 1/2 teaspoons
Black pepper powder 1/2 teaspoon
Balsamic vinegar 4 teaspoons
Salt to taste
Oil
Lemon juice 2 tablespoons
Red chillies crushed 1/2 teaspoon
Fresh thyme 1 tablespoon
Green olives stoned 12-16
Tooth picks 12-16
Cherry tomatoes 10-12
Spring onions 2
Olive oil (spiced) 4 tablespoons
Lettuce 1 bunch
Black peppercorns crushed 1/2 teaspoon
Fresh parsley for garnish
Method
Step 1
Clean prawns. Remove shell but keep the tail intact. In a bowl mix ginger paste, garlic paste, red chilli powder, pepper powder, balsamic vinegar, salt and a little oil.
Step 2
Add lemon juice and marinate the prawns in this mixture. Add crushed red chillies, fresh thyme and mix again. Keep for half an hour in the refrigerator. Cut the cherry tomatoes into two. Cut the mushrooms into four.
Step 3
Slice the spring onions and the greens. Keep an olive between the two ends of the prawns and prick with a toothpick. Add the cherry tomatoes, mushrooms and the spring onion greens to the leftover marinade.
Step 4
Cook the prawns on the grill. While the prawns are cooking heat the spiced olive oil in a pan. Add sliced spring onion and saute.
Step 5
Add the vegetables with the marinate and cook on high flame for a minute or two. Break the lettuce leaves with hand and spread on the serving plate.
Step 6
Add the grilled prawns to the vegetable sauce and add crushed pepper. Pour this over the lettuce bed and garnish with fresh parsley.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
