Prawns and Watermelon Skillet

Ingredients for Prawns and Watermelon Skillet

• 2 whole-wheat pitas (8 inches each), both cut into 8 triangles

• 2 tablespoons extra-virgin olive oil

• 350g medium prawns, shelled and deveined

• 60g sliced shallots

• 950ml cubed (1 inch) seedless watermelon

• 1/4 teaspoons salt (preferably kosher)

• 1/4 teaspoons freshly ground black pepper

• 1 large cucumber, peeled and chopped

• 60g crumbled feta

• 2 tablespoons chopped fresh dill

• 2 tablespoons chopped fresh mint

• 2 limes, cut into wedges

Heat oven to 232°C. On a baking sheet, toast pita triangles, turning once, until crisp and brown, 3 to 5 minutes each side. In a large skillet, heat oil over high heat. Cook prawns and shallots, stirring, until prawns is pink and shallots are crisp, 2 to 4 minutes; transfer to a bowl. In same skillet, cook watermelon and 60ml water over high heat, stirring, until liquid becomes syrupy, about 3 minutes. Remove skillet from heat; add prawns mixture, salt and pepper; stir. Divide prawns-watermelon mixture (warm or chilled) among 4 plates; add cucumber and feta. Sprinkle with dill and mint. Serve with 4 pita pieces each and lime wedges.

Avvertenza

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