Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
20 minutes
5 minutes
Mediterranean
Main Course
Wild Alaska spot prawns are marinated in smoked paprika, oregano, and garlic, threaded onto skewers with zucchini, red onion, and bell pepper, then grilled and served with rice and a lemony yogurt aioli.
1 package Wild Alaska Spot Prawns
¼ cup olive oil
2 tsp smoked paprika, 1 tsp oregano, 1 tsp garlic powder, 1 tsp cumin, salt to taste
1 zucchini, cubed
1 red onion, cubed
1 red bell pepper, cubed
Skewers (soak wooden ones in water for 30 minutes before grilling)
½ cup greek yogurt 2% or full fat
juice of ½ a lemon
1 tsp minced garlic
salt & pepper
chopped chives, for garnish
Basmati rice, for serving
Thaw prawns and peel.
In a large bowl, mix olive oil and spices. Add prawns and toss to coat.
Marinate for 30 minutes at room temperature, or up to 5 hours refrigerated.
While the prawns marinate, cook the basmati rice according to package instructions.
Prepare the lemon aioli by mixing the ingredients in a small bowl until well combined.
Chop the vegetables into pieces similar in size to the prawns. Thread the marinated prawns and vegetables onto skewers.
Preheat grill to medium-high heat.
Grill skewers for 3 minutes per side, turning halfway.
Serve kabobs with rice and lemon aioli. Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
