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
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
With the scissors make a deep cut on the belly.
Carefully open the prawns up like a butterfly
Remove the black filament which would taste bitter
Chop the parsley finely, squeeze the lemon juice, add 5 tbsp of olive oil and a pinch of salt, stir well
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
Cook for 10 minutes at 190C. Serve with lemon wedges and a drizzle of olive oil.
As I have used parsley I am entering this into "Cooking with Herbs" hosted by Karen at Lavender and Lovage.