Ingredients
1-3kg of cooked prawns
Olive oil
Juice of 1 lemon
1-2 cloves of crushed garlic (optional)
1/4 cup Chopped parsley
Ground salt and pepper
When it comes to seafood, simplicity is key. There’s nothing better than cooked prawns served with a simple dressing of olive oil, garlic, lemon juice and chopped parsley. Peeling prawns can be a pain, particularly when there are large amounts, however this can be overcome by forming a good relationship with your fishmonger and asking them to peel the cooked prawns for you.
Alternatively pour yourself a nice glass of wine or two, position yourself over the sink and have a bag to place the discarded heads and shells in, some paper towel laid out for drying the prawns and a good small knife for deveining. You can elect to buy fresh green prawns and cook them yourself. Place in a large pot of salted boiling water. Cook for 3-4 minutes or until pink and opaque. Cool and peel.
Firstly twist the head off then pull the shell off by the legs and then remove the tail. You can leave the tails on if desired. Place into the plastic bag, these can be discarded or kept in the freezer for making seafood stock. score the back of the prawn to the tail and remove the being. Wash any remaining vein and place the prawns on the paper towel to dry.
Place in a large shallow bowl. Crush the garlic and add a generous amount of olive oil to the prawns , and the juice of one lemon, season to taste, then finely chop parsley or herb of your choice, and serve.
