Rack of Dublin bay prawns with Champagne salsa
1/2 small red, yellow and green pepper, seeded and finely diced
1 small mild red chilli, seeded and finely chopped
1 fresh plum tomato, seeded and diced
1 small red onion, finely chopped
5 fresh mint leaves, shredded
2 tbsp Champagne or mead
Juice of 1 lime
3 tbsp olive oil, plus extra for brushing
28 raw jumbo Dublin Bay prawns
Knob butter
1 tbsp white wine
350g ruby chard or spinach, thick stems removed
Salt and freshly ground black pepper
Serves
4
Preparation Time
10 minutes
Cooking Time
5 minutes
Main ingredients
Shellfish
Recipe Type
Dinner, Easy, Entertaining
Cuisine
Irish
Special Info
Gluten free, Nut free, Egg free
Level of Difficulty
Easy