08 November 2010

RECIPE: Garlicy, lemony prawns

When it comes to prawns, I am always on the hunt for that all you can eat sign at the restaurant and could quite literally eat more than a kilo! However, I'm not such a fan of the fried factor - I try to avoid it at all costs! So, here's prawns, the way I LOVE it...

















My FAMOUS prawns
Serves 2 or as many as you want on a platter

Marinade 800g of  whole deveined prawns in a ton of garlic, a glug of olive oil, loads of freshly squeezed lemon juice and a shake of Ina Parmans Rosemary and Olive Salt. I like to leave the heads on for flavour and shells on for crunch.

Lay the prawns out on a baking pan, pour the marinade over them and grill in the oven at 180C for 15min (or until pink). Or tip the prawns and marinade into a cast iron pot and cook on full for 5min (or until pink) - if there are too many to fit in the pot, cook half first. You will always hear people talking about floury over-cooked prawns... don't let this happen to you! The moment they start going pink, you've got about 1-2min left. If you are unsure of the cooking time, do one first and taste to discover the way YOU LIKE IT!

Serve with the sticky marinade - grab some baguette to mop up the juice!

6 Delicious Comments:

Colleen said...

Wonderful stuff. That looks like I could tuck right in hehe....do you marinade them for any particular length of time before you cook them?? Thanx for sharing xx

Jane-Anne said...

Lovely! Congratulations on your new blog, Caitlin.

Anonymous said...

These are prawns just the way I like them!

theCHOCOLATEtart said...

Thanks, they are really yummy... I have them often when doing a snoek on the braai accompanied by my moms DELICIOUS Thai inspired mussel pot.

@ Coleen. If I have enough time, I marinade them for about 6 hours - flip/baste them every now and then (you will notice the lemon juice will start to turn them pink). But if you decide to make them last minute - 15min will do the trick!

Marisa said...

Mmmmm - how can you go wrong with all that garlic-y goodness! I'll forward this recipe to my friend who is also a huge prawn slut.

theCHOCOLATEtart said...

Garlic is ALWAYS a MUST :)

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