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Grilled prawns

Name: Grilled prawns
Yield: 4
Cuisine: European, Spanish
Ingredients: 600 g prawns; 1 clove garlic; 3 sprig lemon thyme; 3 sprig rosemary; 1 piece lemon; 2 piece eggs; 2 clove garlic; 1 tbsp sun-dried tomatoes; 1 pinch salt; 120 ml rapeseed oil; 1 pinch cayenne pepper; 1 tbsp olive oil; 1 pinch pepper (ground); 1 tbsp butter; 2 pinch salt

with tomato aioli

30min

Easy

Pescetarian

Ingredients

4 Servings

1 tbsp butter
1 pinch cayenne pepper
2 piece eggs
3 clove garlic
1 piece lemon
3 sprig lemon thyme
1 tbsp olive oil
1 pinch pepper (ground)
600 g prawns
120 ml rapeseed oil
3 sprig rosemary
3 pinch salt
1 tbsp sun-dried tomatoes

European, Spanish

Fish & seafood

Crustaceans, Eggs, Milk

Histamine

Grater, Lemon squeezer, Hand blender

Method

Prepare the prawns
Wash the prawns and remove the shell, head and vein from each.
Peel and crush the garlic.
Wash the herbs and shake them dry.
Wash the lemon in hot water, dry it, grate the zest and squeeze the juice.
Ingredients
600 g prawns, 1 clove garlic, 3 sprig lemon thyme, 3 sprig rosemary, 1 piece lemon

Prepare the aioli
Separate the eggs. Peel the garlic. Put the garlic, egg yolk, oil and a little lemon juice in a tall container and blend until the mixture has a creamy consistency. Keep the egg whites in the fridge for future use.
Cut the sun-dried tomatoes into small pieces, stir them in, season with salt and cayenne pepper and refrigerate.
Ingredients
2 piece eggs, 2 clove garlic, 1 tbsp sun-dried tomatoes, 1 pinch salt, 120 ml rapeseed oil, 1 pinch cayenne pepper

Grill the prawns
Heat the oil in a frying pan and swirl it around. Sear the prawns for 2 minutes on each side, then season with salt and pepper.
Reduce the temperature to a low heat. Add the butter, garlic, herbs, remaining lemon juice and zest.
Toss the prawns in the pan repeatedly for 5 minutes.
Ingredients
1 tbsp olive oil, 1 pinch pepper (ground), 1 tbsp butter, 2 pinch salt