Achiote prawns with nasturtium pesto
Grilled prawns spiced with achiote. Perfect on their own or served with this vibrant nasturtium pesto.
recipe link in notes
Lime wedges & nasturtium leaves & flowers
virgin olive oil
Prepare the prawns by slicing down the back of each one, deep enough to remove the vein.
Place the pineapple, achiote, oil and chilli into a blender or processor and blitz until puréed. Pour the marinade over the deveined prawns, gently mix and refrigerate no more than 2 hours.
To cook the prawns, heat a bbq or char grill and cook on both sides for a couple of minutes. Serve immediately with nasturtium pesto, wedges of fresh lime and nasturtium leaves and flowers.
Wash and rinse the nasturtium well. Place all ingredients into the bowl of a food processor. Blitz until smooth. Check for seasoning.
Get my recipe for achiote paste here.