Prawns with glazed beet, cilantro and yogurt

This prawns with honey caramelized beetroot, cilantro and yogurt recipe has been the fruit of an improvisation. I’m very happy with the result, because it is a very light dish. There are a multitude of flavors that combine wonderfully. In addition, it’s a dish that we will have ready in less than 30 minutes and it’s served tempered, which makes it a perfect and original entree to surprise our guests on holidays.

I have cooked this recipe for the challenge «veo veo«.

The result are a grilled shrimps served with a honey caramelized beet puree, that adds a sweet touch to the dish, and it is seasoned with a cilantro dressing that unifies and refreshes the dish, all softened by a few drops of cilantro.

Ingredients for prawns with honey caramelized beetroot, cilantro and yogurt (serves 4):

12 prawns
1 boiled or roasted beet
Salt and pepper to taste
1 ½ tablespoon of honey
Fresh coriander
Olive oil
½ small red onion
Vinegar to macerate the onion
4 tablespoon of home-made yogurt
Fennel flowers and mint leaves to decorate

How to make prawns with honey caramelized beetroot, cilantro and yogurt:

Pickled purple onion:

First peel the onion, cut it into thin slices and rinse well in cold water. Drain and place in a glass jar, cover the onion with vinegar and close the jar. Let macerate about 20-30 minutes.

Puree of honey caramelized beetroot:

Cut the beet and cook it in a hot pan with the honey, a pinch of salt and freshly ground pepper until it begins to caramelize.

After a few minutes, remove the fire and grind it until obtaining a purée without lumps.

Coriander dressing:

Mash the cilantro with the olive oil until obtaining a puree.

Grilled prawns:

Add salt and pepper to the prawns and cook it in the very hot plate.
Finally, peel it (carefully so as not to burn your fingers) and serve quickly before they cool down.

Serve the prawns with honey glazed beetroot, cilantro and yogurt:

Stain the dish with the cilantro dressing, place the prawns and a few drops of caramelized beet puree. On the puree drops place a little natural yogurt to soften and homogenize flavors.

Finally, add a few rings of pickled onion and decorate with fennel flowers and mint leaves.

Serve it before it cools down.