Sundried Tomato-Marinated Prawn and Roasted Vegetable Skewers

Bright and colourful, these prawn and vegetable skewers will spruce up any braai! A variety of vegetables are sautéed and combined with blanched prawns, then left to marinate in a flavourful sundried tomato sauce. Cooking these skewers on a braai gives the prawns and vegetables a distinct charred flavour – perfect for an al fresco meal with family and friends.

 

Serves 6

 

Difficulty: A little effort

Preparation time: 40 minutes

Cooking time: 1 hour

 

MARINADE INGREDIENTS:

30ml (2 tbsp) olive oil

250ml (1 cup / 130g) onion, diced

30ml (2 tbsp) garlic, finely chopped

330ml (1⅓ cup / 215g) red pepper, finely chopped

75g sundried tomatoes in oil, finely chopped

30ml (2 tbsp / 40g) tomato paste

12,5ml (2½ tsp) salt

5ml (1 tsp) smoked paprika

25ml (5 tsp) lemon zest

60ml (¼ cup) lemon juice

25ml (5 tsp) thyme leaves

 

SKEWERS INGREDIENTS:

24 Pescanova Mozambique banana prawns

30ml (2 tbsp) olive oil

100g baby onions, quartered

450g courgettes, cut into 1cm rounds

450g aubergine, diced 1cm x 1cm

300g yellow pepper, diced 1cm x 1cm

 

TO SERVE:

handful basil leaves

6 roosterkoek, toasted

 

  1. For the marinade, heat the oil in a pan over medium heat. Add the onions and sauté until translucent, 5 minutes. Add the garlic, red pepper, sundried tomatoes, tomato paste, salt and paprika and cook, 20 minutes. Remove from the heat and stir in the lemon zest, juice and thyme. Blend until smooth, 5 minutes.
  2. For the skewers, soak 12 wooden skewers in water until needed.
  3. Remove the heads and shells of the tails from each prawn and make a shallow cut down the tail and devein. Rinse.
  4. Bring a pot of water to the boil and boil the prawns, 5 minutes. Refresh in ice water.
  5. Heat the oil in a pan over medium heat and sauté the prepared onions, courgettes and aubergine individually, 5 minutes each.
  6. To assemble the skewers, alternate 2 prawns and 2 pieces of each vegetable onto the skewers. Cover the skewers with the marinade and refrigerate, 15 minutes.
  7. Pre-heat the oven to 180°C. Arrange the skewers on a baking tray and roast, 15 minutes.
  8. To serve, scatter some basil leaves over the skewers and serve with toasted roosterkoek on the side.

 

TIP: Alternatively, the skewers can be cooked on the braai over medium coals for 8-10 minutes while turning regularly.

 

Wine pairing: Pinot Noir, Stellenbosch region

 

Recipe by: Jessica Hale

Image by: Juwan Beyers

Wine pairing by: Siphokazi Mayaphi