Prego spiced shrimp

On a cream cheese and cucumber timbale

  • 200g Shrimps
  • 500g Diced cucumber
  • 200g Diced cherry tomatoes
  • 2 large onions diced
  • Spring onions
  • 30g Chopped coriander
  • 2 tsp grain mustard
  • 4 tbs sweet chili
  • 20g 1 Tbs of medium hot masala
  • 50ml Woolworths Prego sauce
  • 10ml Himalayan Pink Salt
  • 100g cream cheese for the timbale
  • Few sprigs of Rosemary flowers to garnish


  • Defrost the prawn meat and blanch in hot water for 2 min.
  • Drain and pad dry.
  • Toss in the Prego sauce to marinate for 20min.
  • Grate the cucumber salt and squeeze out the excess water.
  • Season with black pepper and fold through the softened cream cheese add the grain mustard sweet chilli and coriander and spring onions.
  • Slice the cucumber on a meat slicer or use a potato peeler to slice very thin.
  • Place the slices in a pastry cutter to shape and fill with the cream cheese filling.
  • Top with the Prego marinated prawns and garnish with cucumber and rosemary flowers.

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