A yummy, creamy seafood meal with a bite! Just a mild one in this version (family-friendly) but increase the quantity of Tanami Fire if you like getting all spicy with it. I've also gone really easy on the seafood for budget reasons, but the sauce would be even more divine with the addition of scallops, salmon or other seafood. Serves 4.
1/4 cup extra virgin olive oil
2 tablespoons butter
2 teaspoons crushed garlic
2 teaspoons Outback Pride Tanami Fire
400gm peeled green (raw) prawns
1 medium zucchini, grated
1/2 red or green capsicum, halved and finely sliced
1 medium onion, quartered and finely sliced
4 flour tortillas
2 1/2 tablespoons plain flour
1/2 cup cream
3/4 cup milk
1/2 cup sour cream
1/3 cup shredded or grated parmesan
1 tablespoon Outback Pride Sea Parsley
1 cup grated low-fat tasty cheese
Preheat the oven to 160 degrees celsius. Heat half the oil and half the butter in a frying pan before adding the garlic and Outback Pride Tanami Fire. Cook for 1 minute, and then add the prawns. Cook, stirring, for 2-3 minutes or until all of the prawns turn pink. Remove from pan and drain on paper towels.
Add the remaining oil to the pan and heat. Stir in the onion and capsicum and cook, stirring, for 2 minutes. Add the zucchini and cook for a further minute. Remove from pan and set aside.
Add the remaining butter to the pan and melt. Add the flour to the pan and stir until the mixture begins to froth. Remove from the heat and gradually stir in the cream and milk. Return to the heat and stir constantly until the sauce begins to thicken and boil. Stir in the sour cream, parmesan and Sea Parsley. Return the cooked vegetables to the pan and stir to combine with the sauce.
Add the cooked prawns to the sauce and mix well. Lay the four tortillas, each folded upwards like a taco, in a greased pan (or on baking paper in a baking tray). Fill the middle third of each tortilla with sauce - top to bottom - and then fold each side over it.
Sprinkle the grated cheese over the top of the tortillas and bake for about 20 minutes, until the cheese has melted and the ends are slightly crispy. Serve on a plate atop Tanami Fire Tomato Sauce.