Cajun Prawns Recipe | High Carb

Cajun Prawns Recipe

310g sweet potato, peeled and chopped
½ red pepper, chopped
½ green pepper, chopped
1 celery stick, chopped
2 spring onions, chopped
1 red chilli, finely chopped
50g frozen sweetcorn
1 tsp coconut oil
1 tsp paprika
2 cloves garlic, crushed
130g cooked shell on prawns (if you hate peeling prawns once cooked, then use 110g of shell-less prawns)
2 tsp Cajun spice
4 fresh thyme sprigs
1 lemon, cut into wedges

Put the sweet potato in a pan with boiling water and cook for around 10 minutes until it is soft. Fry the peppers, celery, spring onion, chilli and sweetcorn in a pan with the coconut oil. Add the paprika and mix well.
Mix the crushed garlic with the prawns in a roasting tray, then sprinkle over the Cajun spice and mix well. Lay the thyme sprigs on top and then place under the grill, after 5 minutes mix the prawns around to turn them over. Cook for a further few minutes.
Drain the sweet potato and then mash and season. Place mash onto your plate, with the veg mix and then the prawns. Serve with lemon wedges on the side.