Prawns a la Plancha with Garlic and Lemon Confit

Name: Prawns a la Plancha with Garlic and Lemon Confit
Prep time: 2 d 1 h 25 min
Cook time: 2 d 1 h 25 min
Total time: 2 d 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoon freshly ground black pepper; 1 dried chile; 3 Tbsps chopped fresh parsley leaves; 6 sprigs fresh thyme; 2 cloves garlic; 10 cloves garlic; 1 teaspoon kosher salt; 10 lemons; 710 milliliters olive oil; 2 teaspoons peppercorns; 36 prawns, with head on; 237 milliliters salt; 710 milliliters sugar; 710 milliliters vegetable oil

Prawns a la Plancha with Garlic and Lemon Confit is a gluten free, dairy free, and pescatarian recipe with 6 servings. This main course has 887 calories, 15g of protein, and 45g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires lemons, thyme, sugar, and prawns. From preparation to the plate, this recipe takes around 49 hours and 25 minutes. Prawns With Lemon, Chili, Garlic & Feta, Garlic Spot Prawns over Lemon Herb Risotto, and Garlic Parmesan Prawns with Grilled Lemon Slices are very similar to this recipe.

Instructions

On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.

Ingredients you will need

Garlic

Equipment you will use

Mandoline

Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Add the sliced garlic and cook until golden brown.

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Garlic

Remove with a slotted spoon and drain on paper towels.

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Slotted Spoon

Paper Towels

Peel and devein the prawns, leaving the head and tail pieces intact.

Ingredients you will need

Shrimp

Heat 2 tablespoons vegetable oil in a large saute pan over high heat until oil is almost smoking. Season 6 prawns with salt and pepper and add to hot oil. Cook 1 minute on each side and then transfer to a paper towel to drain. Repeat until all prawns are cooked, adding more oil as needed.

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Salt And Pepper

Cooking Oil

Shrimp

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Paper Towels

Frying Pan

Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil.

Ingredients you will need

Shrimp

Lemon

Cooking Oil

Sprinkle with garlic chips and chopped parsley.

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Parsley

Garlic

French Fries

Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot.

Ingredients you will need

Lemon

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Pot

Add all remaining ingredients, except olive oil, cover with cold water, and bring to a boil over medium heat. Reduce heat to maintain a slow simmer; too much heat will cause the lemon to fall apart. Simmer for 15 minutes and then pour into sanitized mason jars. Seal and let cool in refrigerator.

Ingredients you will need

Olive Oil

Lemon

Water

Equipment you will use

Canning Jar

When ready to use, scrape out the pith of the lemons with a knife and cut up the skin into small cubes. Immerse in olive oil a couple hours prior to using.

Ingredients you will need

Olive Oil

Lemon

Equipment you will use

Knife

Equipment

Ingredients

Servings:

bay leaf 1teaspoon

freshly ground black pepper 1

dried chile 3Tbsps

chopped fresh parsley leaves 6sprigs

lemons 710milliliters

olive oil 2teaspoons

peppercorns 36

prawns, with head on 237milliliters

salt 710milliliters

sugar 710milliliters

vegetable oil

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Shrimp works really well with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Miguel Torres Las Mulas Sauvignon Blanc Reserva. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 13 dollars per bottle.

Miguel Torres Las Mulas Sauvignon Blanc Reserva

Pale yellow with aromas reminiscent of ripe tropical fruits with touches of citrus. Silky palate with a good acid structure and long aftertaste. Pair with baked or grilled fish or fish dishes with delicate sauces.