Prawns provencal
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Jumbo Prawns |
| 2 | cups | Croutons; coarsely ground |
| 6 | Lemons | |
| 1 | cup | Asiago Cheese; grated |
| ½ | cup | Parsley; chopped |
| 2 | teaspoons | Garlic; finely chopped |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| 6 | ounces | Olive Oil; enough to make a paste |
Directions
Preheat the oven to 375øF. Remove the zest from the lemons and chop, you should have about ¼ cup chopped zest. Reserve the lemons. Peel, clean and butterfly the prawns. Mix the croutons, zest, Asiago, parsley, garlic, sat and pepper together, then drizzle enough of the 6 oz of olive oil to make a paste. Smear the butterflied opening of the prawns with the mixture. Bake for 8-10 minutes or until the tails stand tall. When they come out of the oven squeeze with the zested lemons. Serve hot or at room temperature.
Per Serving: 359 calories, 32 g protein, 11 g carbohydrate, 21 g fat, 6 g saturated fat, 204 mg cholesterol, 572 mg sodium, no fiber.
Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA