Blackened prawns pineapple banana relish cilantro macadamia nut pesto and mango coulis recipe
Blackened Prawns, Pineapple & Banana Relish, Cilantro-Macadamia Nut Pesto and Mango Coulis
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Recipe intro
This recipe for blackened prawns with pineapple banana relish, cilantro macadamia nut pesto, and mango coulis is a delightful combination of flavors that will tantalize your taste buds. The succulent prawns are coated in a spicy blackened seasoning, perfectly complemented by the sweet and tangy pineapple banana relish. The cilantro macadamia nut pesto adds a burst of freshness and crunch, while the mango coulis provides a refreshing and tropical twist. This dish is a true explosion of flavors and textures, making it a perfect choice for any special occasion or dinner party.Keywords: blackened prawns, pineapple banana relish, cilantro macadamia nut pesto, mango coulis, recipe
Blackened prawns pineapple banana relish cilantro macadamia nut pesto and mango coulis recipe details
Ready in: 50 mins
Ingredients
Serves: 1-
Pineapple-Banana Relish:
- 1/4 cup peeled, cored, diced pineapple
- 1/4 cup diced, peeled bananas
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon diced red onion
- 1 tablespoon diced yellow bell pepper
- 1 tablespoon diced red bell pepper
- 1 tablespoon chopped fresh Opal basil
- 1 tablespoon Four Roses(R) bourbon
- 1 teaspoon honey
- Freshly ground salt, to taste Cilantro-Macadamia Nut Pesto:
- 1 bunch cilantro
- 1/2 ounce macadamia nuts
- 1 garlic clove, peeled
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon fresh squeezed lime juice
- 1/2 ounce Parmesan cheese
- 1 teaspoon Four Roses(R) bourbon
- Pure olive oil, as needed
- Salt and white pepper, to taste Mango Coulis:
- 2 fresh ripe Hayden mangoes
- Water, as needed
- Sugar, as needed Blackened Prawns:
- 3 prawns, peeled and deveined
- 1 tablespoon blackened seasoning
- 2 ounces olive oil
Preparation method
Prep: 45 mins | Cook: 5 mins1. For Pineapple Banana Relish: Combine all ingredients, toss lightly. Let rest 30 minutes for flavors to develop.
2. For Cilantro-Macadamia Nut Pesto: In a blender, combine first 6 ingredients. Slowly add bourbon, olive oil, salt and pepper until pesto reaches desired consistency and flavor.
3. For Mango Coulis: Peel and slice mangoes against the grain. Puree in blender; adding water and sugar as needed.
4. For Blackened Prawns: Dredge prawns in seasonings and sear on high heat. Keep warm for service.
5. To serve, place 3 oz. of relish in center of plate. Place 3 shrimp around the relish. Drizzle mango coulis and pesto sauces in eclectic form. Serve immediately. Garnish with a fresh sprig of opal basil. (See photograph)
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