Pepper Prawns


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is indeed peppery and great. It is good with a clean-tasting green salad and bread.


  • 10 raw large prawns (shrimp), unpeeled
  • 1 generous teaspoon pink peppercorns
  • 1 generous teaspoon black peppercorns
  • 3 tablespoons olive oil
  • tablespoons dry breadcrumbs
  • lemon wedges, to serve


Remove the heads from the prawns, leaving the shells and tails intact. Split open down the back to butterfly them, then devein. Rinse and pat dry with paper towels. Sprinkle some salt on the cut side of each prawn.

In a mortar, crush the pink and black peppercorns with a pestle to break up roughly. Each should be smashed, some smaller than others. Pour 2 tablespoons of olive oil into an ovenproof dish large enough to take the prawns in a single layer. Scatter the breadcrumbs over the bottom, then add the prawns. Scatter the crushed pepper over the prawns. Turn each one over, wiping them in the oil and breadcrumbs, then turn cut side up again and leave for half an hour or so.

Preheat the oven grill to hot. Drizzle the remaining tablespoon of oil over the prawns and grill them until opaque and a bit golden here and there, but not dried out, about 10 minutes. Serve with a squeeze of lemon juice.