How much better are prawns in the shell though?! These are the gremolata prawns from @chefrickstein (seafood odyssey cookbook – mum’s go-to for seafood)
Serves 4:
✔️ 1 large lemon
✔️ 2 tbsp olive oil
✔️ 20 unpeeled raw prawns
✔️ 3 garlic cloves, very finely chopped
✔️ 4 tbsp chopped flat leaf parsley
✔️ sea salt and freshly ground black pepper
Peel the zest of the lemon with a potato peeler, pile the pieces up a few at a time and then cut them across into short, thin strips. Heat the oil in a large frying pan, add the prawns and toss them over a high heat for 4–5 minutes, seasoning them with black pepper and sea salt.
Cut the lemon in half and squeeze the juice from 1/2 over the prawns. Continue to cook until the juice has almost evaporated – the prawns should be quite dry. Take the pan off the heat and leave for about one minute to cool very slightly. Then sprinkle over the lemon zest, chopped garlic, parsley, a 1/4 tablespoon of salt and toss together well. Pour the prawns into a large serving dish and serve with some finger bowls and plenty of napkins.
Gremolata Prawns
mybossbuysmelunch.com 