Name: Harbour Prawns Marinated in White Balsamic – Parsley, French Shallots and Capers
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 tablespoons flat-leaf (italian) parsley chiffonade; 4 tablespoons white balsamic vinegar; 20 baby capers, rinsed; ¼ teaspoon ground white pepper; sea salt, to taste; 1 tablespoon finely minced french shallot; olive oil, to serve; 20 harbour prawns (shrimp), peeled; 6 tablespoons extra virgin olive oil; juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

20 harbour prawns (shrimp), peeled
olive oil, to serve
2 tablespoons flat-leaf (italian) parsley

Method

Butterfly the prawns and remove the intestinal tract. Gently brush a little olive oil on each serving plate and lay five butterflied prawns on each one. Mix the parsley, French shallot, white pepper and salt together, then place a good amount down the middle of the prawns and sit one

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Harbour Prawns Marinated in White Balsamic – Parsley, French Shallots and Capers

Ingredients

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