I came from a landlocked country where seafood wasn’t readily available. Moving abroad and tasting prawns for the first time made me realize how much I’d missed! Called kreveta in Czech, this dish is very simple, yet so full of flavor. Served with quinoa, it’s rich in protein while the sauce is as good as a flu shot, thanks to the lemon, chili, and garlic.
INGREDIENTS (2 Servings):
Juice of 2 large lemons
3 garlic cloves, crushed
1 tablespoon extra-virgin olive oil
2 tablespoons red pepper flakes
Pinch of sea salt
Freshly ground black pepper, to taste
12–15 raw prawns
½ cup quinoa
1 cup filtered water
DIRECTIONS:
1. In a medium bowl, combine the lemon juice, garlic, olive oil, red pepper flakes, salt, and pepper.
2. Remove the prawns from their shells and wash thoroughly. Pat dry, then place in the bowl with the garlic mixture and marinate for at least 20 minutes at room temperature.
3. Rinse the quinoa well with cold water, then place it in a medium pot. Cover with the filtered water. Bring to a boil, cover, and lower the heat. Simmer on low for 12 to 15 minutes, or until the water is completely absorbed. Turn off the heat and stretch a kitchen towel over the pot, but underneath the lid, for 5 minutes.
4. While the quinoa rests, sauté the prawns with a small amount of the marinade (reserving the rest) in a large nonstick skillet over medium heat for 2 minutes per side. Once they’re done, pour the rest of the marinade into the pan and let it warm up for a few seconds.
5. Top the quinoa with the cooked prawns and sauce; serve immediately.