Prawns wrapped in zucchini with a red pepper aioli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | mediums | Prawns |
| 3 | tablespoons | Olive oil |
| ¼ | cup | Dry white wine |
| 1 | teaspoon | Lemon zest; minced |
| 1½ | teaspoon | Fresh oregano<<OR>>; minced |
| ½ | teaspoon | Dried oregano |
| 1½ | teaspoon | Fresh Thyme<<Or>>; minced |
| ¾ | teaspoon | Dried Thyme |
| 1 | teaspoon | Garlic; minced |
| 1 | tablespoon | Fresh Parsley; minced |
| ½ | teaspoon | Red Chili Flakes |
| ½ | teaspoon | Kosher Salt |
| 2 | larges | Zucchini; *see notes |
| 16 | larges | Basil Leaves |
| 16 | Bamboo Skewers <<Or>> | |
| 16 | Rosemary Branches; leaves removed | |
| Red Pepper Aioli (recipe follows) | ||
| Basil sprigs | ||
| Lemon wedges | ||
Directions
MARINADE:
GARNISH:
Shell and devein the prawns, leaving the tail segment and it's shell intact. In a mixing bowl, whisk the marinade ingredients together and toss with the prawns. Marinate for 1 hour. Meanwhile, blanch the zucchini slices in lightly salted boiling water for 5 seconds. Remove and immediately plunge into cold water to stop the cooking. Drain, pat dry and set aside.
Place a basil leaf on top of each prawn. Curl a zucchini slice around the prawn, enclosing the basil leaf. Thread a bamboo skewer or rosemary branch through the prawn and zucchini slice to hold in place. Grill or broil the prawns approximately 3 minutes, turning once, until just done. Be careful not to overcook. Serve immediately, garnished with a dollop of Red Pepper Aioli, basil sprigs and lemon wedges.
10/10/9
Recipe By : COOKING RIGHT SHOW #CR9728 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT) From: Bill Spalding <billspa@...> NOTES : *sliced very thinly lengthwise to yield 16 slices.