Head On Prawns With Chile Garlic And Parsley Recipes

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HEAD-ON PRAWNS WITH CHILE, GARLIC, AND PARSLEY



Head-On Prawns with Chile, Garlic, and Parsley image

Provided by Alison Roman

Categories     Kid-Friendly     Shrimp     Spring     Summer     Grill/Barbecue     Parsley     Bon Appétit     Small Plates

Yield 4 Servings

Number Of Ingredients 8

6 tablespoons olive oil, divided, plus more for grill
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon crushed red pepper flakes
12 head-on, tail-on prawns or jumbo shrimp (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
Flaky sea salt
Lemon wedges (for serving)

Steps:

  • Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
  • Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.
  • Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

PRAWNS WITH CHILI, GARLIC A​ND PARSLEY - EASY RECIPE



Prawns with chili, garlic a​nd parsley - easy recipe image

Provided by tasteisyours

Categories     Appetizers     Dinner     Recipes

Time 33m

Number Of Ingredients 7

14 pcs of tiger prawns, for 2 people (you can use another type of prawns as well)
4-5 cloves of garlic
1 medium red chili pepper
2 tablespoons of chopped parsley
1 lemon
1 tablespoon of clarified butter
crusty bread, baguette or ciabatta

Steps:

  • Clean your prawns and prepare them for cooking (my tips are mentioned above). Peel and chop the garlic, deseed and finely slice the chili, chop the parsley.
  • Heat up a bigger pan over medium heat and add the clarified butter. Once it is melted add the garlic and the chili and roast for 2 minutes.
  • Add the prawns into the pan and roast for 2 minutes per side. Sprinkle with chopped parsley and serve immediately.
  • Serve with fresh crusty bread, baguette or ciabatta and few lemon wedges. Enjoy :)

Nutrition Facts :

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  • Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 Tbsp. oil in another medium bowl; season with kosher salt and pepper.
  • Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

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