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Serves: 4 Prepa­ra­tion time: 15 min­utes Cook­ing time: 15 min­utes


16 raw king prawns, peeled with tails on, de­veined and split down the mid­dle to but­ter­fly 1 tbsp olive oil 6 gar­lic cloves, crushed 100g smoked streaky ba­con, cut into lar­dons 1 tbsp but­ter 4 spring onions, finely chopped ½ tsp sea salt ¼ tsp white pep­per Good pinch of cayenne pep­per Squeeze of lemon juice


1 Place the prawns in a bowl with enough olive oil to coat them, add the crushed gar­lic and al­low to mar­i­nate while you get ev­ery­thing else ready. This dish cooks fast so have ev­ery­thing prepped and or­gan­ised be­fore you start cook­ing.

2 Heat a fry­ing pan over a medium heat with a slick of oil. Add the ba­con and fry un­til it is start­ing to crisp and the fat has ren­dered. Re­move the ba­con from the pan with a slot­ted spoon and set aside.

3 In the same pan, melt the but­ter in the re­main­ing ba­con fat. Turn up the heat to high and add the prawns. You want to cook these fast.

4 When they have be­gun to turn opaque, re­turn the ba­con to the pan along with the spring onions, salt, pep­per and cayenne. Give it a squeeze of lemon juice be­fore serv­ing along­side the po­lenta.


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