Doing the acapulco shuffle

2 servings

Ingredients

Quantity Ingredient
2 slices Bread; crusts removed
6 Raw tiger prawns
2½ tablespoon Olive oil
2 tablespoons Mayonnaise
1 tablespoon Tomato ketchup
1 drop Tabasco
4 tablespoons Finely shredded iceberg lettuce
2 Beef tomatoes; halved and seeded
2 Cloves garlic; finely chopped
6 Spring onions; finely sliced
50 millilitres White wine
1 Pinches ground cumin
1 tablespoon Tomato puree
2 tablespoons Chopped fresh coriander
225 grams Plain flour
2 Limes; juice of
1 Avocado; halved and stoned
1 pinch Chilli powder
Salt and pepper
Lemon wedges; to garnish

Directions

Preheat oven to 220c/425f/Gas 7.

1 For the Prawn Cocktail: Roll out the bread thinly with a rolling pin.

Using a large cutter, cut out two discs.

2 Use the bread to line two moulds in a muffin tray and cook in the oven for about five minutes or until crisp.

3 Heat a griddle pan. Brush two prawns with ½ tbsp oil and cook each side in the pan for 2-3 minutes until cooked.

4 For the Sauce: Mix the tomato ketchup, mayonnaise and a drop of Tabasco.

5 Sit the tarlets on a plate, fill with the lettuce and prawns and drizzle over the sauce. Garnish with lemon.

6 For the Stew: Shell the remaining prawns and remove the black vein. With the skin next to your hand, grate the flesh of three tomato halves.

7 Heat 1 tbsp olive oil in a small saute pan. Add the garlic and 3 sliced spring onions, cook for a minute, add the prawns, grated tomato flesh, white wine, cumin, tomato puree and season.

8 Boil, cover with a lid and simmer for about 5-8 minutes, or until the prawns are cooked through. When cooked, sprinkle over 1 tbsp chopped coriander. For the Burritos: Place the plain flour and a pinch of salt in a food processor with about 150ml/ ¼ pint water and process to make a dough.

9 Turn out onto a floured work surface and divide the dough into six pieces. Roll out each piece into a thin round about 20cm in diameter.

10 Heat a frying pan, add a burrito and fry on each side until lightly browned. Remove from the pan, fold in half and in half again, and keep warm. Repeat to cook all the burritos.

11 For the Salsa: Dice the remaining tomato and mix with the spring onions, 1 tbsp olive oil, 1 tbsp chopped coriander and juice of 1 lime. Season.

12 For the Guacamole: Scoop the flesh from the avocado into a bowl and mash with the juice of 1 lime, pinch of chilli powder and a drop of Tabasco.

Season.

13 Serve the prawn stew in a shallow dish with the burritos, salsa and guacamole.

Converted by MC_Buster.

Per serving: 536 Calories (kcal); 45g Total Fat; (72% calories from fat); 6g Protein; 32g Carbohydrate; 5mg Cholesterol; 264mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 7½ Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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