step by step guide to prepare quick Tiger prawns with spinach and bacon-chilli vinaigrette

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tiger prawns with spinach and bacon-chilli vinaigrette. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tiger prawns with spinach and bacon-chilli vinaigrette is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tiger prawns with spinach and bacon-chilli vinaigrette is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 200g sliced streaky bacon, cut into 1cm pieces
  • 100g shallots, chopped
  • 2 long red chillies, thinly sliced into rounds
  • 1/2 cup red wine vinegar
  • 1 tablespoon caster sugar
  • 4 tablespoons olive oil, divided
  • 20 raw large tiger prawns, peeled and deveined with tails intact (about 500g)
  • 150g fresh baby spinach
  • 2 tablespoons chopped fresh chives

Method

  • Step 1
    Prepare a barbecue for high heat. Heat a large heavy saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until crisp. Using a slotted spoon, transfer the bacon to a small bowl.
  • Step 2
    Add the shallots and chillies to the bacon drippings and sauté for about 5 minutes, or until the shallots are tender. Add the vinegar and sugar and cook for about 5 minutes, or until the liquid is reduced to about 2 tablespoons. Remove the pan from the heat and stir in 2 tablespoons of the oil. Season the vinaigrette with salt and pepper and keep warm.
  • Step 3
    Meanwhile, in a bowl, toss the prawns with the remaining 2 tablespoons oil to coat. Barbecue the prawns, turning once, for about 3 minutes total, or until deep golden brown and just opaque in the centre.
  • Step 4
    Stir the reserved bacon into the warm vinaigrette. In a large bowl, toss the spinach with 1/3 cup of the bacon vinaigrette so that the spinach wilts slightly. Transfer the spinach to 4 dinner plates or a platter. Top with the prawns and sprinkle with the chives. Spoon more bacon vinaigrette over and serve.

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