Until about the time I graduated from college, I was definitely not a shellfish person. I didn’t like the briny flavors or the idea of slurping down a slimy oyster. Fast forward to now and I can’t get enough of the stuff. Maybe the palette change comes with maturity? (hah!) With my new found crustacean proclivities, I hit up my local market for my usual Monday shopping routine and noticed that they had a huge pile of fresh prawns for sale. I couldn’t help myself. I filled an entire bag while my head swam with recipe ideas.
Since it has been so warm and beautiful out, I knew that whatever I did with the prawns, I definitely wanted to grill them. This was a first for me, and I was terrified of overcooking them. With a bit of luck and a watchful eye on the grill, they turned out perfect! I could not be happier with the results. The four of us happily starting peeling away even before we had poured the wine. My one recommendation: Lots of napkins!
Serves 4 with a few side dishes.
Ingredient List:
for the prawns:
- 3 lbs of fresh, uncooked prawns (you want ’em whole)
- 1/4 cup olive oil
- 4 cloves of garlic
- 2 medium-sized shallots
- 2 lemons
- 2 tsp red pepper flakes
- small handful parsley
- salt + pepper
for the verde sauce:
- 1 cup packed parsley leaves
- 1/3 cup cashews (or almonds)
- 1/4 cup basil
- 1/4 cup packed mint leaves
- 2 cloves garlic
- 1/4 tsp lemon zest
- 1/4 cup olive oil
- 1 tsp cumin
- salt + pepper to taste
Kitchen Tools: barbecue, food processor or good chopping skills, kitchen shears, tongs, pastry brush
Prep Work:
for the prawns:
A few hours or the night before (if you have the time), you’re going to marinate the prawns, but first you’re going to have to prep them. Using your kitchen shears or some really sharp scissors, cut through the shell along the back of the prawn from head to tail. Use your fingers to pull out the nasty vein that runs from the head to the tail. Once removed, your prawn has been deveined. Make sure to leave the shell and head as much intact as you can.
Mince the garlic and finely chop the shallots. Finely chop the parsley, stems and all, and combine in a large mixing bowl with garlic, shallots, olive oil, and red pepper. Toss in your deveined prawns, coating them in the marinade. Cover and place in fridge until ready to grill.
for the verde sauce:
In your food processor, combine all of the ingredients for the sauce. Process on low for about 2-3 minutes until sauce is smooth. Feel free to add more olive oil if it gets a little thick. Cover and set aside until ready to serve. Slice your lemons into wedges.
Cooking:
Preheat your grill to high heat. When ready to cook the prawns, reduce heat to medium high. Use your tongs to place the prawns on the grill. Brush with the remaining marinade. Cook with the lid up for about 2 minutes and turn. You’ll know they’re ready to turn when the cooked side is pink and a little charred. After another two minutes on the second side they will be ready to be devoured.
Serve with lemon wedges + verde sauce, making sure to provide a bowl for the shells!
