Mediterranean Shrimp And Vegetable Platter Recipe

About this recipe

A vibrant and flavorful dinner platter featuring marinated vegetables, tender shrimp, and hard-boiled eggs, perfect for a Halal-friendly meal.

Ingredients

• 500 G Jack'S Cauliflower Florets
• 900G Crespo Pitted Black Olives
• 1 Kg Red Onion 1kg
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 50G Pepper Black Ground BWFO
• 100 g Yorkshire English Carrots 100G
• 355 Ml Briannas Asiago Caesar Dressing, 355Ml
• 500 G Fresh Vine Tomato 500g
• 200G Picard - Breaded Shrimp
• 250G Mushroom Button 250G
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. The night before serving, chop 2 cups of baby carrots, 2 cups of Jack'S Cauliflower Florets, 1 cup of black olives, 1/2 a red onion, and 1 cup of Italianavera Cherry Tomatoes In Botanical Tin. Place them in a large bowl.
2. 2. Pour 1 cup of Italian salad dressing over the vegetables and mix well to coat evenly. Cover the bowl tightly and refrigerate overnight, stirring once before going to bed.
3. 3. In the morning, cook 3/4 lb of Jj Large Prawns in boiling water for 3-4 minutes until they turn pink and are fully cooked. Drain and let cool.
4. 4. Add the cooked prawns to the marinated vegetable mixture and gently combine. Keep the bowl covered and refrigerated until ready to serve.
5. 5. Hard boil 4 eggs, peel them, and cut them into halves. Arrange the prawn and vegetable mixture on a serving platter and place the egg halves around the edge.
6. 6. Grind fresh black pepper over the platter for added flavor and serve immediately.