The Easy Diabetes Diet Plan Cookbook - Grilled Prawns with Ratatouille

Grilled Prawns with Ratatouille

Ingredients:          

Large prawns

Garlic

Eggplant

Zucchini

Bell peppers

Tomatoes

Squash

Dill

Olive oil

Water or chicken stock (low sodium)                   

Preparation:

Here’s a little chef’s tip – the herb dill is perfect for most seafood because of its mild flavor. Whether it’s fish or calamari or shrimp, dill makes a perfect addition, taking your seafood to the next level.

Seafood also cook very fast which means that it’s best to get started with the vegetables first when preparing this meal.

Wash all of the vegetables and peel them. Cut them into approximately the same size so that they cook evenly, approximately one centimetre. Chop the garlic finely. Don’t be afraid to use a lot of garlic; you can’t put much salt to reduce the sodium content so use garlic to add more flavor. Chop the dill finely.

If you are buying prawns in shell, remove the shell around the body but keep the head and tails on. The head adds a lot of flavor and can easily be removed while eating. Gently slice the prawns right down the middle until they are open like a butterfly. Lightly coat the prawns with a mixture of olive oil and dill and lightly season with white pepper.

Preheat your grill and spray with spray-on cooking oil.

In a small pan, drizzle a little olive oil. Add the garlic and sauté. Add the rest of the vegetables and sauté. At this point, you can add a little water or chicken stock to help the vegetables cook through and through.

While the vegetables are cooking, place the prawns on the grill. Prawns cook very fast so about 30 to 45 seconds for each side should be fine. Don’t forget to give the vegetables an occasional stir until it is cooked.

When serving, place the prawns on a bed of ratatouille. You can garnish the dish with dill stems to spruce it up a little.

This is an excerpt from the book: The Easy Diabetes Diet Plan Cookbook