Provencal Grilled Prawns with Garlic, Parsley and Roasted Fennel
Quick to prepare, this dish makes a great appetizer or serve as part of a tapas-style meal.
Equipment
Ingredients
- 1.1 lbs Raw Prawns
- 1 1/3 tbsp extra virgin olive oil
- 2 garlic cloves crushed
- 1 small handful flat-leaf (Italian) 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
Instructions
- 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 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. The cooking 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, lemon juice and parsley.
- Remove from heat and serve immediately on a platter with the roasted fennel quarters.
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