This is a staple dish of pretty much every coastal Mediterranean restaurant where the freshness of ingredients sings through. I could happily eat it for lunch every day of the year, sitting by the sea in the sunshine, sipping on a cold glass of vino. I like to cook this in a small, shallow earthenware dish straight from the oven to the table, with the prawns still sizzling.
Get the biggest prawns you can; 7-10 cm long whopper tiger prawns look and taste fantastic.
Top tip: Eating prawns is a messy business! Put a finger bowl with a few slices of lemon on the table to rinse fingers in.
Recipe courtesy of ‘Fired Wood Oven Cooking’
6 Large Raw Tiger
Prawns in their Shells
(or 12 Regular Prawns)
2 tbsp Olive Oil
3 Garlic Cloves,
Juice of ½ a Lemon
1 tbsp Parsley,
Maldon Sea Salt and Freshly Ground Pepper
Rinse the prawns then pat them dry with kitchen roll.
Heat a cast-iron dish in your DeliVita, then add the butter, oil, garlic and chilli. Cook for a few minutes, then add the prawns, stirring so that they are evenly coated in the buttery oil.
Cook the prawns for 3 – 4 minutes, turning over during cooking, until pink on both sides and prawns start to char just a little.
Remove the pan from the heat, squeeze the lemon juice over prawns and garnish with the parsley.
Season with salt and pepper and serve piping hot.
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