Name: Prawn bruschetta skewers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Cuisine: Italian
Ingredients: 200g cooked large prawn (you want about 16), defrosted if frozen; ¼ ciabatta focaccia or a baguette loaf, cut into cubes; 1 tbsp olive oil; 1 garlic clove finely sliced; 1 lemon halved; handful parsley leaves, roughly chopped; 8 skewers

Home
Recipes
Prawn bruschetta skewers

Prawn bruschetta skewers

Barney Desmazery

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 5 mins

Plus soaking

A star rating of 5 out of 5.2 ratingsRate

loading...

Enjoy a lazy lunch in the garden with these low-fat, prepare-ahead skewers - perfect for sharing

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crab cakes with dill mayonnaise

A star rating of 4.3 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

200g cooked large prawn

(you want about 16), defrosted if frozen
¼ ciabatta

focaccia or a baguette loaf, cut into cubes
1 tbsp olive oil
1 garlic clove

finely sliced
1 lemon

halved
handful parsley

leaves, roughly chopped
8 skewers

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal140
fat3g
saturates0g
carbs20g
sugars1g
fibre1g
protein10g
salt0.96g

low

Method

step 1

If using wooden skewers, soak them in water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren’t big enough, just alternate prawns and bread, so each skewer has 2 of each. Drizzle with olive oil and scatter with garlic. The skewers can now be kept in the fridge for several hrs.
step 2

Cook over the hot coals until the bread is toasted. While still on the barbecue, squeeze over the lemon. Then remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy.

Recipe from Good Food magazine, August 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now