KCTS 9 Kitchen Recipe: Barbecued Prawns with Halloumi and Pineapple

KCTS 9 Kitchen Recipe: Barbecued Prawns with Halloumi and Pineapple

Barbecued Prawns with Halloumi and Pineapple

KCTS 9 Cooks with Cheese, May 2008

Kate Brown, Bainbridge Island

Serves 4

Ingredients

12 long thick stalks of rosemary, or bamboo skewers
12 tiger prawns, peeled and deveined
1 pineapple, peeled and chopped into equal-sized chunks
9 ounces Halloumi cheese, chopped into equal-sized chunks

For the Salsa 5 large chili peppers, pricked with a fork (either red sweet peppers or poblanos)
1 lime, finely grated zest and juice only
1 teaspoon sugar
5 tablespoons peanut or corn oil
1/4 bunch mint leaves, chopped
1 vine-ripened tomato, peeled, deseeded and chopped

Preparation

Strip leaves from rosemary stalks, keeping a tuft at top. Soak stalks or skewers in cold water for 30 minutes to prevent them from burning on the barbecue.

To make salsa, cook the chili peppers on a hot griddle plate or barbecue until charred. Place in a small bowl and cover with plastic wrap. When cool, remove skin and seeds and tear flesh into strips. Place in a clean bowl and toss with the lime zest and juice, sugar, oil, mint and tomatoes.

Thread a prawn, a piece of pineapple and a piece of cheese onto each skewer. Repeat once more, finishing each skewer with a prawn. Grill on a hot griddle pan or barbecue until prawns are cooked through and pineapple and cheese are slightly charred, about 5 to 8 minutes. Serve with a liberal drizzle of salsa.