prep time
cooks in 4 mins
serves 2
skill level Easy

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’

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Ingredients

6 Large Raw Tiger

Prawns in their Shells
(or 12 Regular Prawns)

25g Butter

2 tbsp Olive Oil

3 Garlic Cloves,
Thinly Sliced

Juice of ½ a Lemon

To Garnish

1 tbsp Parsley,

Finely Chopped,

Maldon Sea Salt and Freshly Ground Pepper

Instructions

1

Rinse the prawns then pat them dry with kitchen roll.

2

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.

3

Cook the prawns for 3 – 4 minutes, turning over during cooking, until pink on both sides and prawns start to char just a little.

4

Remove the pan from the heat, squeeze the lemon juice over prawns and garnish with the parsley.

5

Season with salt and pepper and serve piping hot.

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