Prawns a la Plancha with Garlic and Lemon Confit

Prawns a la Plancha with Garlic and Lemon Confit
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

1
On a Japanese mandoline, slice the garlic as finely as possible; it should be translucent.
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2
Heat 2 cups vegetable oil in a large, heavy Dutch oven to 250 degrees F.
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3
Add the sliced garlic and cook until golden brown.
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4
Remove with a slotted spoon and drain on paper towels.
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5
Peel and devein the prawns, leaving the head and tail pieces intact.
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6
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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7
Arrange prawns on a plate and drizzle with the Lemon Confit, using some of the oil.
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8
Sprinkle with garlic chips and chopped parsley.
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9
Prepare the Lemon Confit a couple days in advance. Slice the lemons lengthwise and place in a stainless steel pot.
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10
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.
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11
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.
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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
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.
DifficultyExpert
Ready In49 hrs, 25 m.
Servings6
Health Score5
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