Recipe for Grilled Prawns with Provencal Flavours
The Domaine Mirabeau is located just 15 miles from the Mediterranean Sea, which is home to some of the most incredible fish and seafood. Ben and Bea have discovered that bright and early every morning, without fail, five or six fishermen set up little stalls in the nearby port town of Sainte-Maxime, to sell their freshly caught fish and crustaceans to locals. Ben and Bea enjoy creating seafood dishes that also incorporate Provencal vegetables such as fennel and herbs from the domaine’s kitchen garden. Continue reading here to see all the photos of this easy recipe for grilled prawns.
Provencal Grilled Prawns with Garlic, Parsley and Roasted Fennel
- 1.1 lbs Raw Prawns
- 1 1/3 tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves crushed
- 1 small handful Flatleaf Parsley leaves picked off stems and roughly torn
- ½ Lemon for juice only
- 1 Fennel Bulb outside layer removed, sliced into quarters keeping the core intact
- Season the fennel quarters with salt and olive oil. If you have access to a BBQ, char the fennel on the BBQ for a few minutes on each side. Or you can use a frying pan instead.
- Roast the fennel in the oven with olive oil for 20 minutes or until al dente. Set aside.
- Warm a frying pan over a medium to high heat. Once the pan is warm, add 20ml olive oil, then add the prawns.
- Cook evenly on each side, turning halfway through. This should take around 3-5 minutes in total, depending on the size of the prawns
- Once the prawns have turned pink almost all over, add the garlic and toss continuously until the prawn are fully cooked and the garlic is lightly golden
- Add a nice pinch of salt, the lemon juice and parsley
- Remove from heat and serve immediately, on a platter together with the roasted fennel quarters