Oven roasted prawns

The Irish Times Magazine - - FOOD -

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.

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