Grilled Spot Prawns

Name: Grilled Spot Prawns
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters (lightly packed) baby arugula; 2 Tbsps chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise; 2 garlic cloves, minced; 907 grams head- and tail-on Santa Barbara spot prawns or jumbo shrimp; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lemon juice; 5 Tbsps extra-virgin olive oil, divided; 3 Tbsps Pernod or ouzo; 1 teaspoons dried crushed red pepper flakes

Need a gluten free, dairy free, and pescatarian main course? Grilled Spot Prawns could be a great recipe to try. This recipe makes 4 servings with 425 calories, 47g of protein, and 21g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have pepper flakes, olive oil, jumbo shrimp, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Using a small knife or kitchen shears, butterflyshrimp from tail to base of head, leavingpeel and head on; devein.

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Base

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Knife

Heat 3 tablespoons oil in a small saucepan overmedium heat.

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Cooking Oil

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Sauce Pan

Add garlic and pepper flakes;saut&eactue; until aromatic, about 30 seconds.

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Garlic

Pepper

Transfer to a medium bowl; stir in Pernod and1 tablespoon fennel fronds. Season with salt andpepper.

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Fennel

Pernod

Salt

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Bowl

Add prawns; toss to coat. Marinateat room temperature, tossing occasionally,for 30 minutes.

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Shrimp

Prepare a grill to high heat. Grill prawns,brushing with marinade from bowl, until brightpink and just opaque in center, about 2 minutesper side.

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Marinade

Shrimp

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Grill

Bowl

Transfer to a plate.

Mix slicedfennel bulb and arugula in a large bowl.

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Arugula

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Bowl

Drizzlelemon juice and remaining 2 tablespoons oil over;toss to coat. Season with salt and pepper.

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Salt And Pepper

Juice

Cooking Oil

Arrange salad on a plate. Top with shrimp,garnish with 1 tablespoon chopped fronds.

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Shrimp

Equipment

Ingredients

Servings:

1liters

(lightly packed) baby arugula 2Tbsps

chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise 2

garlic cloves, minced 907grams

head- and tail-on Santa Barbara spot prawns or jumbo shrimp 4servings

Kosher salt and freshly ground black pepper 2Tbsps

fresh lemon juice 5Tbsps

extra-virgin olive oil, divided 3Tbsps

Pernod or ouzo 1teaspoons

dried crushed red pepper flakes

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.