The epitome of a one-pot meal, this dish has prawns for protein, capsicum sauce for vegetables, and crispy potatoes for carbs. A little zing from cayenne and lime make this dinner multifaceted. 

Ingredients:

This recipe uses a 26cm skillet or dual handle pan 

6 tablespoons olive oil, divided

¼ cup tomato paste (preferably not concentrated)

2 medium red capsicums, stemmed, seeded, chopped

4 lime zest strips, approximately 5cm long

4 cloves of garlic

½ teaspoon onion salt

¼ teaspoon cayenne

2 tablespoons lime juice

500grams of baby potatoes, halved

350grams of prawns, peeled and ideally deveined & butterflied

1 teaspoon lime zest, for garnish

Salt & freshly ground black pepper, to taste

 Method:

1. Preheat oven to 220°C.
2. In a skillet, heat 4 tablespoons of oil. Add tomato paste and cook down until caramelised, 5 to 6 minutes. Add capsicums, zest strips, garlic and sweat until capsicums are soft, 10 to 12 minutes. Add onion salt and cayenne and cook until fragrant, 2 minutes. Season with salt and pepper and cool slightly.
3. Transfer the mixture to a high-speed blender. While the motor is running, stream in remaining oil and lime juice.
4. In a mixing bowl, toss potatoes with ½ of the red capsicum sauce, and transfer to a skillet. Roast in the oven until potatoes are crispy, 20 to 25 minutes.
5. In the same mixing bowl, toss the prawns with the remaining sauce. After the potatoes have cooked 20-25 minutes, push the potatoes to one side of the pan and lay the prawns evenly on the other side.
6. Change the oven setting to grill on high. Add the pan back in the oven and cook until prawns are cooked through, 4 to 5 minutes.

Garnish with lime zest and serve with salad if desired.

Credit:The Culinistas & Lodge Cast Iron USA