- 20 tiger prawn tails
- 3 tbsp grated Parmesan cheese
- 6 tbsp breadcrumbs
- salt and pepper
- olive oil
When I went shopping this morning and saw some gorgeous looking tiger prawns, I instantly pictured my lunch.
And back home my husband and my cat got very excited when the smell of prawns sizzling in the pan began spreading around the house.
In the end whilst the cat was staring with big eyes hoping to get a bite my husband was happily munching away without giving a toss of the poor little fury kitten.
I do understand that men probably don’t have the same maternal instinct as women do but surely those sweet little fury balls deserve a treat every so often. And of course he did and he was much happier for it!
They were great though especially if served with a glass of Pinot Grigio or Chardonnay. They can make a good starter for a dinner party or just being part of an interesting shellfish dinner.
You often get them in restaurants in Southern Italy as they are plentiful in the Mediterranean sea.
Clean the prawn tails and remove the black filament under the belly.
Chop the herbs finely and mix them with the breadcrumbs, cheese, salt and pepper
Coat the prawns with the breadcrumbs mixture on both sides and pierce 5 prawns into each skewer
Put 4-5 tbsp of olive oil in a pan, heat it up and then lay the skewers over it. Cook the prawns turning them on both sides until the look pink and golden in colour (about 3-4 minutes)
Serve with lemon wedges.