Oven roasted prawns
Ideal as a starter or main course. The secret to this dish is freshness of the prawns and a very hot oven. Gather up the shells at the end to make a stock which will work perfectly for the monkfish dish on the left.
Serves 4 as a starter
24 large prawns shells and heads on 150ml olive oil
4 cloves garlic
1 red chilli, roughly chopped Small bunch parsley
Salt and pepper
Zest and juice of 2 lemons
1. Place an oven tray in the middle of the oven and turn it to 220 degrees or to it’s hottest.
2. Make the dressing by whizzing the oil, garlic, chilli, lemon zest and parsley together. Season well with salt and pepper and pour over the prawns in a large bowl and mix well.
3. Remove the hot tray from the oven and pour on the prawns, spreading them out to make sure they are not overlapping. Return to the hot oven as quickly as possible and roast for roughly 10 minutes, depending on the size. Set a timer for 7 minutes, take a prawn from the oven and gently remove the head a little. If the flesh is opaque it’s ready and if it’s still translucent return to the oven for another few minutes.
4. Remove the prawns and pour over the lemon juice and mix well. Serve from the tray with plenty of napkins.