The temperatures are rising here in Tenerife and it was a wonderful afternoon and I wanted to cook something to match this day with bright colours and add to the heat aswell, with a red chilli.
Have you ever wondered why nations with warmer climates tend to produce the spicier foods? It's not just outrageous: meals with a spicy kick can make you to sweat, which really helps to cool you off more effectively than a bowl of icecream.
In high heat you might not feel like cooking. But despite your desire to prepare a bowl of chilly gazpacho, eating spicy food in hot weather is actually an excellent idea. The red chilli certainly heated up the lunch menu.
Prep Time: 10-15 mins
Cook Time: 10 mins
Serves: 2
Ingredients:
1 tbsp olive oil
2 garlic cloves, thinly sliced
1 long red chilli, deseeded and finely chopped
150g cherry tomatoes, halved
1/2 lemon, juice only
250g king prawns, cooked, peeled and deveined
3 heaped tbs`roughly chopped flat leaf parsley
ground black pepper
160g steamed green beans, to serve
Instructions:
- 1. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.
- 2. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.
- 3. Remove the pan from the heat, stir in the parsley and season with lots of pepper and serve.