King Prawns in light citronette

 

 

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King Prawns in light citronette

By 06/08/2014

Today after coming back from the beach, I was desperately craving for prawns. One of the main reasons is that I always pass by a fishmonger, which has a large selection of fresh shellfish.

So today I could not resist to temptation and I bought a few and cooked them quickly in the oven.

This recipe is so easy and cleaning prawns is not as fiddly as it may seem.

Make sure you remove the black filament on the belly which is bitter. Some people wash prawns and some don't as they don't want to lose that precious flavour of the sea. I am happy to rinse them quickly under the tap just to wash away any dirt or sand they might have.

This is a perfect dish to enjoy al fresco!

  • Prep Time : 25 minutes
  • Cook Time : 10 minutes

Ingredients

Instructions

Rinse the prawns quickly under running water to remove any dirt. Don't soak them to avoid losing all that lovely flavour of the sea

king prawns

With the scissors make a deep cut on the belly.

cutting

Carefully open the prawns up like a butterfly

opening prawnscleaning prawns

 Remove the black filament which would taste bitter

removing bowels

Chop the parsley finely, squeeze the lemon juice, add 5 tbsp of olive oil and a pinch of salt, stir well

making vinagrette

Line the prawns on your baking tray over a sheet of baking paper; sprinkle some salt over them and pour the citronette on the belly

pouring vinagrette

Cook for 10 minutes at 190C. Serve with lemon wedges and a drizzle of olive oil.

king prawnsking prawns

As I have used parsley I am entering this into "Cooking with Herbs" hosted by Karen at Lavender and Lovage.

Cooking with Herbs Lavender and Lovage

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9 Responses to King Prawns in light citronette

  1. gloria

    Aww Alida Im always cravings for prawns I love them!
    These look delicious!!
    xo

  2. Dottie Sauchelli Balin

    Dear Alida,
    Well, all I can say is that I am sure they were good. I liked the way you stuffed them with the lemon and parsley. But I have to say, I have never had Prawns like that. I could not eat anything that has a head on it, and the eyes….If they were cleaned like shrimp maybe them…We grew up not eating that way. I know it is easy for you as you grew up eating these things. I give you credit for that. I have tried before, but I can not even think of cleaning the fish. Now see if it were a chicken I would have no problem cutting it up and cleaning that…isn’t it strange? But I am sure they were delicious…I know that you are a fabulous cook! I could do this with shrimp, I am sure it will be just a delicious. Thanks for sharing your story and recipe…Have a wonderful day!
    Dottie 🙂

    • Alida

      Thank you Dottie! I know you are a fab cook too!!

  3. Francesca Catanuso

    stuffed and baked – now that’s some genius there 🙂
    they look wonderful – like summer, personified!

  4. Karen

    Wow! Alida, these look amazing, and such helpful photos too! Thanks for adding them to Cooking with Herbs! Karen

    • Alida

      Thank you Karen for hosting!

  5. Pingback: Summer Herbs Cookbook: Cooking with Herbs Round-Up for August

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