Neil Perrys Christmas King Prawn Salad Recipes

ASPARAGUS, OLIVES AND PRAWN SALAD - NEIL PERRY

Asparagus, Olives and Prawn Salad - Neil Perry image

Entered for ZWT. By Neil Perry, "Fresh and Fast". King Prawns are 15 count and under; equivalent in size to Colossal Shrimp. Taggiasca olives are small and deep red, tasting sweet and mild, grown in Liguria. I don't know your family, but mine would lynch me if they only got one prawn; for them, I would do better with more of the 30-count shrimp. But this salad is technically a side dish, not an entree. Preserved lemons require at least 5 days if you don't already have some on hand.

Provided by KateL

Categories Lemon

Time 15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

10 large green king prawns, peeled and deveined
3 bunches green asparagus, trimmed
2 preserved lemons, finely chopped (Simple Preserved Lemons #16603 can be ready in 5 days)
2 tablespoons salty baby capers, soaked and drained
1/2 cup large green olives
1/2 cup ligurian olives or 1/2 cup taggiasca olive
2 lemons, juiced
extra virgin olive oil, to taste
sea salt, to taste
fresh ground white pepper, to taste

Steps:

Blanch the asparagus in plenty of boiling salted water, drain and refresh.
Heat the BBQ to medium-high and grill the prawns till golden.
Toss the asparagus spears with the preserved lemon, capers, olives, lemon juice, olive oil and seasoning.
Arrange the asparagus in a large bowl and serve with the prawns.

Nutrition Facts : Calories 26.2, Fat 1.9, SaturatedFat 0.2, Cholesterol 8.8, Sodium 244.8, Carbohydrate 1.9, Fiber 0.8, Sugar 0.3, Protein 1.2

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