Alaska Spot Prawns with Mexican Grilled Vegetables and Pasta, by Chef Rick Bayless


1 pound medium-large (about 24) Alaska Spot Prawns, peeled and deveined (last tail segment left intact if you wish)

1 bottle (16 oz) Frontera Roasted Red Pepper & Garlic Salsa (see salsa recipe below)

salt, as needed

4 medium zucchini, each cut into 4 long slices

2 medium-size ripe tomatoes, halved

1 medium red onion, cut into 1/2-inch thick slices

olive oil, as needed

1 Tbsp. honey

1 pound orecchiette, penne or farfalle pasta

1/4 cup fresh cilantro, chopped

1/4 cup queso aejo or Romano, grated


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