s picy Jamaican

CARIBBEAN PRAWNS This delicious blend of spices and seafood will tantalise tastebuds with a vibrant mix of flavours and colours.

PREP TIME: 20 MINS COOK TIME: 15 MINS SERVES 4 (AS A MAIN)

700g green prawns, peeled and

deveined with tails left intact 6 x ½cm-thick slices peeled and

cored pineapple, halved 2 large red capsicum, cut into

thick strips

2 large red onion, cut into

thin wedges

1 chilli, halved lengthways,

seeds removed, sliced

2 Tbsp olive oil

1 Tbsp Cajun seasoning

½ cup coarsely chopped coriander 150g (¾ cup) Doongara Low GI Brown Rice, cooked following packet directions

Lime wedges, to serve

1 Preheat oven to 200°C (fanforced). Spray two large baking trays with cooking spray or line with baking paper.

2 Put the prawns, pineapple, capsicum, onion, chilli, oil and Cajun seasoning in a large bowl. Toss to combine. Divide prawn mixture between the trays.

3 Roast the prawn mixture for 12-15 minutes, or until the prawns are just cooked. Sprinkle with coriander and serve with brown rice and lime wedges.

COOK'S TIP

You can replace the red capsicum with green capsicum and the red onion with brown onion.