Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Spiced Prawns with Mexican Bean Stew & Avocado Salsa
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 38 mg
- Sodium
- 340 mg
Prawns are great at soaking up all the spicy flavor of this zingy Mexican stew.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 38 mg
- Sodium
- 340 mg
Ingredients
Directions
Special equipment:
Deep frying pan- Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100 milliliters (1/2 cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
- Add the prawns and cook for 1 to 2 minutes until they are pink all over.
- Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the cilantro.
- Scatter the rest of the cilantro over the bean and prawn stew and serve with the salsa.
