SPICED ROSEMARY PRAWN SKEWERS SERVED ON MUSHY PESTO PEAS

Mushy peas are favourite of my boys. It is a must to have on the plate with fish and chips. This time I thought of serving with the spicy prawn skewers as the sweetness, the creaminess and the basil in the pesto would go together.  Try this combo, I liked it!

Serves 2

Time: 35-40 minutes

For the prawns

16-20 prawns, shelled and deveined

1/2 tsp cayenne pepper

1/2 tsp paprika

Salt and pepper

1/2 tbs lemon juice

1 tbs olive oil

4 rosemary twigs, leaving the tips on

For the mushy pesto peas

2 cups frozen peas

2 tbs basil pesto

1 tbs lemon juice

2 tbs cream

Salt and pepper

1 tbs butter

1 tbs parmesan cheese

Lemon wedges 

Method

First, boil the peas, drain and mash them. To this add the basil pesto, cream, butter, seasoning and lemon juice. Mix it well on low heat and keep it warm. 

As for the prawns. You can marinade them when the peas are boiling ( you don't want to over marinade them). To marinade the prawns, mix the ingredients and skewer them in the twigs. keep it aside. Heat a pan with little olive oil and place the twigs on. Cook each side for 4-5 minutes as soon they change colour, turn them. 

Serve the peas on the plate and arrange the prawn skewers on top with little parmesan cheese and a lemon wedge on the side.