Garlic prawns

Name: Garlic prawns
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: Spain
Ingredients: 4 cloves garlic, crushed; 2 teaspoons vegetable or olive oil; 2 teaspoons vegetable or olive oil; 24 medium raw tiger or gamba prawns, shells on; 24 medium raw tiger or gamba prawns, shells on; 1 tablespoon fresh chervil leaves; 1 red chilli, seeded and very thinly sliced; 1 red chilli, seeded and very thinly sliced; 1 tablespoon finely chopped fresh parsley; finely grated rind and juice of 1 lemon; 125 g (4 oz) unsalted butter, cut into cubes; 4 cloves garlic, crushed; 4 cloves garlic, crushed; 120 g (4 oz) endive or frisée

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Ideal as an appetizer or light summer lunch, serve this Spanish-inspired dish with lots of crusty bread to soak up the lemony garlic butter.

Ingredients

120 g (4 oz) endive or frisée
1 red chilli, seeded and very thinly sliced

Europe
Spain
Lunch
Fish course
Starter
Pescatarian
Mediterranean
Summer
Gluten-free

Method

Mix together the endive or frisée, chilli and chervil leaves and pile onto the centre of four plates.
Shell and devein the prawns, removing the heads but leaving the tails intact, following the method in the Chef’s techniques. Place the prawns on a plate and season lightly with salt and black pepper. Heat the oil in a large,