gremolata prawns

Categories
Rick
Stein
Yield
4 servings
MeasureIngredient
1 large Lemon; 2 tbsp olive oil
20  Unpeeled large raw prawns
  Cayenne pepper; (optional)
Garlic cloves; very finely chopped
4 tablespoons Chopped flat-leaf parsley
  Coarse sea salt and black pepper

1 Peel off the lemon zest, pile the pieces up a few at a time and cut across into short, thin strips. Heat the oil in a large frying pan.

2 Add the prawns, toss on a high heat for 4-5 minutes and season with cayenne or black pepper and sea salt as they cook. Halve the lemon and squeeze one half over the prawns. Cook until the juice has almost evaporated - you want the prawns to be quite dry.

3 Remove the pan and cool very slightly for about a minute. Sprinkle over the zest, garlic, parsley and ¼ tsp salt and toss. Serve the prawns in a dish with finger bowls and napkins.

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.

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