Prawns in yogurt sauce, an easy and quick recipe to propose as an appetizer for New Year’s Eve or the end-of-year dinner.
It is prepared in just a few simple steps, and you only need to boil the prawns for 12 minutes in salted water, drain them, and let them cool.
In the meantime, you can prepare the yogurt sauce as indicated in the recipe, complete with step-by-step photos.
Below I leave you other recipes with prawns to use whenever you prefer.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
- 7 oz frozen prawns
- 1 tsp coarse salt
- 1 1/4 cups plain low-fat yogurt
- 2 oz lamb's lettuce (valerian)
- 1 tsp tomato paste
- 1 pinch fine salt
- 2 oz lamb's lettuce (valerian)
- 1 3/4 oz sweet corn, canned, drained
- 3 1/2 oz cherry tomatoes
Tools
- 1 Pot
- 1 Blender
- 1 Colander
- 1 Spoon
Steps
To make the Prawns in Yogurt Sauce, first, we blanch the prawns for 12 minutes in plenty of salted water.
Drain and let cool.
In the meantime, prepare the yogurt sauce.
In the blender cup, pour the yogurt and add the part of the lamb’s lettuce intended for the sauce, the tomato paste, and blend everything together with a pinch of fine salt.
Once the sauce is ready, put the lamb’s lettuce, washed and cut cherry tomatoes, prawns, and drained corn on a plate.
Garnish with plenty of sauce.
Serve immediately.
If desired, you can also add croutons.
