Grilled Prawns

Summary

Ingredients

• 750 g kin prawns, peeled, or:
• 1 kg scampi, with head and shell
• 50 g butter, (sweet cream)
• 6 tablespoon extra virgin olive oil, cold-pressed
• 5 spring onion (s)
• 3 clove (s) garlic
• 2 teaspoons salt
• pepper
• 1 tablespoon lemon juice
• 0.5 ½ glass white wine
• 0.5 ½ bunch parsley
• possibly water

Print Recipe Pin Recipe

Instructions

1. If using whole scampi or crustaceans with shells, cut along the back of the tail with a sharp knife and remove the black intestinal vein; if using peeled prawns, no preparation is needed.
2. Finely chop the spring onions, garlic cloves, and parsley.
3. Heat an electric grill or oven grill with top heat to the highest level (broil setting).
4. Heat the olive oil and butter in a large saucepan over medium heat.
5. Add the spring onions and garlic and sauté for 2-3 minutes until softened but not browned, stirring occasionally.
6. Season with salt and pepper, add the lemon juice, parsley, and white wine, plus a few extra tablespoons of water if you prefer a larger quantity of sauce.
7. Remove the pan from heat, add the prawns, and mix thoroughly.
8. Transfer the mixture to a flat, fireproof dish and arrange the prawns in rows without overlapping.
9. Place the dish under the grill as close as possible to the heat and grill for 4 minutes on the first side.
10. Flip the prawns and grill for another 4 minutes until brownish spots appear; do not grill longer as the prawns will become tough.
11. Transfer the prawns to preheated plates and spoon the sauce over them.
12. For charcoal grilling, mix the scampi thoroughly with the vegetable mixture as described above, place them individually on the grill grates, and serve the remaining sauce separately.
13. Serve with freshly baked white bread.