Thursday 22 March 2018

Lemon prawns with garlic & black pepper (Gamberoni aglio e limone)

1 large unwaxed lemon

3 tbsps olive oil

3 garlic cloves, finely chopped

2 fresh red chillies, sliced

20 large uncooked prawns, unpeeled but heads removed

5 tbsps chopped flat-leaf parsley

Salt and freshly ground black pepper

4 thin slices of ciabatta bread, toasted on both sides

1Grate the zest of the lemon and set aside. Heat the oil in a large frying pan over a high heat. Add the garlic and chillies, then toss in the prawns and fry for four minutes.

2Cut the lemon in half and squeeze the juice from one half over the prawns. Sprinkle the grated lemon zest and the parsley over the top. Toss everything together and continue to cook for a further minute. Season with salt and plenty of black pepper.

3Pile all the prawns on a large serving plate, squeeze the rest of the lemon juice over them and serve immediately accompanied by the toasted bread. Serves eight.

Irish Independent

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