Chargrilled Prawns and Delicata Squash with Arugula and Herb Oil (AIP, GAPS, SCD, Paleo}

I’m due to visit my Functional Practitioner later today. It’s been a while so I’m hoping he still remembers me! I want to talk to him about me and my thyroid and how much more human I feel since I introduced T3 to my compounded T4. Does that mean anything to you? It means a heck a lot to me as it goes, because good things have been happening since I changed my meds.

My hairdresser told me the other week that my hair is a lot thicker which made me feel a million dollars, particularly since it was totally unprompted. I’d noticed that my hair isn’t falling out in the droves it was, so it makes sense it would be thickening up too – oh the joys! But that’s not all, you see my eyebrows (which had previously been reduced to near patheticness) have suddenly woken up after deep slumber and I’m now hoping to goodness they’ll achieve Cara Delevingne-type splendour in time for Christmas. As if that isn’t excitement enough, I bought a bike a couple of weeks ago and promptly rode up a hill. A hill I tell you!!!!!! Oh and now I come to think of it, I no longer have problems getting out of bed in the morning – and what’s more, don’t feel the need to crawl back under the sheets immediately after breakfast. Woohoo!

So, with my newly thickened hair and soon-to-be bushy eyebrows, what have I been doing lately? Eating prawns!

I love this kind of food. Of course it’s simplicity and time-saving preparation is incentive enough but this recipe wins yet more gold stars for flavour and that’s before we even start thinking about nutritional content. Let’s face it, that’s what this is all about, isn’t it? But I’m also kind of in love with how sociable a feast this is, it constitutes communal eating at its best I think. I mean, you have to be on pretty good terms with someone to get down and dirty with your hands, don’t you think? And then there’s that platinum opportunity for the children to actually use their fingers without remonstration for a change. And yes! Even with my rapidly growing medium sized people I still need to do that from time to time!

Try to find sustainably sourced, chemical-free prawns if you can. It is absolutely possible, my local fishmonger buys in wild and ethically farmed products and more and more retailers are starting to do the same. See here for your nearest.

Don’t marinate the prawns too long or you’ll overwhelm the flavour. Even longer and you’ll have ceviche on your hands. Granted, that would be pretty über yum but it’s not the point of this recipe. Today we’re talking on the point of blackening but retaining plenty of moisture and a delicate suggestion of citrus.

chargrilled prawns and delicata squash with arugula and herb oil
If you can’t find large prawns, you could use smaller ones but more of them. This recipe is equally toothsome with marinated strips of beef or chicken.
(serves 4)
Print the recipe here

20-24 tiger prawns (shell on, deveined)
zest and juice of 2 limes
2 cloves garlic, minced
2 delicata squash, halved lengthways and cut into 1/4 inch semi circles
2 tbsp coconut oil, melted
4 handfuls arugula
extra virgin olive oil for drizzling
extra lime wedges for garnish

for the herb oil:
1/2 cup olive oil
1/2 cup mint leaves
1/2 cup flat leafed parsley leaves
1/4 tsp sea salt

Put the prawns into a large bowl and add the zest and juice of the lime, together with the garlic. Mix well, cover and pop into the fridge for a couple of hours to marinate.

Put the olive oil, mint, parsley and salt into a small blender or food processor (a nutri-bullet is my favourite thing for this) and blitz until smooth. Have a final squeeze of the halved limes and let the remnants drip into the mixture.

Place the squash into a second large bowl and pour over the coconut oil. Mix quickly (before the oil solidifies) to thoroughly coat the squash. Slowly heat up a cast iron griddle (I use this one which does the job perfectly, otherwise do it in two batches in a skillet) until very hot then add the squash, spacing them out so they grill rather than steam. Turn the heat to medium and cook the squash for 5 minutes until coloured, then turn over and cook a further 4-5 minutes or until the squash is tender. Remove onto a large serving dish and keep warm.

Next, add the prawns to the griddle and cook for 3-4 minutes on each side until cooked through (they should no longer look translucent) and looking temptingly charred.

Add the prawns to the serving dish, together with the arugula and gently mix everything together. Drizzle a little of the herb oil over the top, add a few lime wedges and put the remaining herb oil into a bowl for dipping. Put out an empty dish for shell ditching and maybe a bowl of warm lemon water for greasy fingers if your dining table isn’t near the washroom?