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Potlicker: Spicy & Creamy Caribbean Prawns with Spinach

April 22, 2011

This is another recipe from the excellent cookbook Caribbean and African Cookery by Rosamund Grant, it’s one of two recipe books that I have seen and decided are actually fully worth my money. The other is the Collins Gem range condensed paperback version of Food for Free by Richard Mabey, both are pretty great for different reasons.

This is my third post about a Rosamund Grant recipe now! So you know they must be extremely good, and I should probably stop posting about them before I have too much of the book posted, removing the incentive to go out and buy it, which isn’t my intention.

– Recipe –

Serves 3

450g Peeled Prawns

15ml Lemon Juice

2 cloves Garlic, crushed and chopped

 1 teaspoon Cumin, ground

1/2 a teaspoon Ginger, ground

40g Margarine

1 large Onion

700g fresh Spinach

1 cube Vegetable Stock

4 teaspoons Creamed Coconut

fresh Chili, to taste

  1. Marinate the Prawns in the Lemon Juice, Garlic, Cumin and Ginger for a couple of hours.
  2. Cook the Prawns in a little bit of the Butter till almost done, set aside.
  3.  Put the rest of the Butter in the pan, add the Onion and Spinach and reduce on a medium heat. Crumble in the Stock, add all the rest of the ingredients and cook for another 5-6 minutes then serve.


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