Gamberi al Curry con Purè di Piselli

You can call it Prawns on pea puree. 

My BFF was on holiday on Sicily and brought back to Italian cooking magazines for me. Luckily my Italian is good enough to understand the recipes. Today is the first time I am using one of the recipes. But as always, I am making them my own way.

It is a low carb version, but you feel full after eating it. No pasta, rice or bread as a side needed.

The pea puree gets its stability from a huge piece of leek. It is sauteed in oil and seasoned with salt and pepper. Then veg stock is added. I used some leftover cream cheese that needed to go to get a little more creaminess in the puree.

The defrosted peas are added and cook for a bit. Adding more stock is important. Use a stickblender and mix it. It gets smoother if you use a standmixer. But I love a bit of texture. At last the grated Parmesan goes in.

I bought some raw prawns in shell yesterday. But the fishmonger did not have enough. 3 scallops went in my shopping cart too.

A huge green onion gets chopped and sauteed in butter and oil. The seasoned prawns in shell going in next. Then coconut milk and coconut curry - use any curry powder you like. I have some with added dessicated coconut in the curry powder.

The scallops go in last in the pan and just need to sear on both sides for 1 min each.

I made two plates with prawns and scallops. Both were awesome and are a recommendation to try.

Ingredients for 2:

6 large black tiger prawns

6 scallops

1 tbsp butter, 1 tbsp oil

1 large green onion

120 ml coconut milk

Salt, pepper, 2 tsp curry powder

Puree:

1 large leek

375 g defrosted peas

2 tbsp oil

Salt, pepper

250 ml veg stock

50 g cream cheese

3 tbsp Parmesan cheese