Prawns in Piquant Dressing

Name: Prawns in Piquant Dressing
Yield: Serves 6
Ingredients: Juice of half a lemon; Salt and freshly ground black pepper; 3 tbsp white wine; dash of Tabasco sauce; Salt and freshly ground black pepper; 1 tbsp finely chopped parsley; ½ onion, very finely chopped; 6 tbsp olive oil; 6 lb/2.7 kg prawns, in their shells; 6 lb/2.7 kg prawns, in their shells

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Prawns need very little cooking – they can so easily become overcooked and mushy. They are very filling, so you don’t need much more than ½ lb (in their shells) per person as a main course. The whole dish can be prepared in the morning and kept covered in a cool place for serving that evening.

Ingredients

6 lb/2.7 kg prawns, in their shells

Fish course
Pescatarian
Gluten-free

Method

Half fill your largest saucepan with water and bring it to the boil. Put half of the prawns into the boiling water and bring the water almost back to simmering. Using a slotted spoon, scoop the prawns out of the water. Let the water boil up again, then put the remaining prawns in and cook as the first batch. Drain these. Allow the prawns to cool slightly, then, when cool enough to handle, peel