Cajun Style Prawn & Charred Pepper Stew
with Homemade Baked Tortilla Chips
This delicious Cajun Style Prawn & Charred Pepper Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
1
Red Kidney Beans
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Cajun Blackening
(Contains Mustard)
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
150
King Prawns
(Contains Crustaceans)
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
250
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and see ds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Pop a quarter of the beans into a bowl and mash with a fork until broken up. Cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil (use two trays if necessary). Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pepper and cook until charred, 5-7 mins total. Stir every 2-3 mins.
Add the garlic and Cajun blackening to the peppers. Stir and cook for 1 min, then stir in the tomato passata, water for the sauce (see ingredients for amount), vegetable stock paste and red kidney beans (whole and mashed). Bring to the boil, then reduce the heat to medium and simmer until the stew has thickened, 10-12 mins.
Meanwhile, bake the tortilla triangles on the top shelf of your oven until lightly golden brown and crisp, 6-8 mins. Once cooked, remove from your oven and set aside.
Once thickened, stir the prawns into the stew and cook for another 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Once the prawns are cooked, taste the stew and season with salt and pepper if needed.
Share the stew between your bowls with a dollop of yoghurt on top and the tortilla chips alongside for dipping. Enjoy!
