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PRAWNS WITH CITRUS CHIOS MANDARIN MUSTARD & OUZO

Recipe created by

CITRUS

INGREDIENTS

16 prawns, medium size, washed and peeled, head removed

100g CITRUS Chios Mandarin mustard (shake well before use)

15g vinaigrette

50g vegetable stock, no sodium

3 cherry tomatoes, halved

3g salt

30g olive oil

50g ouzo

Parsley, finely chopped, handful

Baby rocket leaves, handful

METHOD

Cut the prawns open in a butterfly shape, from head to tail.

Pour the vegetable stock into a pan together with the olive oil, cherry tomatoes and salt and bring to a boil. Next, add the prawns, cooking until they start to brown on both sides. Add the ouzo, allowing the alcohol to evaporate.

Pour both the CITRUS Chios Mandarin mustard and a (homemade or shop bought) vinaigrette into the pan, cooking for a further few minutes. Remove from the flame and sprinkle with a little freshly chopped parsley.

Serve the prawns on a dish, making sure to add the sauce left in the pan and the handful of rocket leaves.