See Also: Cooking Club · Fish and Seafood
Costa del Sol Prawns in Citrus Oil
From Dorothy McNett's recipes at www.dorothymcnett.com. Quick and easy, speared on a toothpick with a little cilantro sprig on the end. Or, simply saute them and serve as a side dish. Delicious!
fresh medium sized prawns, shelled and deveined
2-3 tablespoons extra virgin olive, or grapeseed oil
1-2 tablespoons lemon or orange juice
sea salt
cilantro
white wine or heavy cream, if desired to make a sauce
Shell and devein the prawns. Whisk together the olive oil and the citrus juice. In large heavy bottomed saute pan heat the infused oil. Add prawns and cook over medium heat, stirring from time to time, about 3-4 minutes or until prawns turn pink and curl up. Sprinkle with sea salt. For an appetizer, arrange on toothpicks with a little cilantro. For a side dish you may want to add about 1/4 cup heavy cream ( or white wine) to the hot pan after removing the prawns. (Not necessary as you can serve the prawns just the way they are.) Stir the cream or wine make a sauce, and pour over the prawns. Garnish with snipped cilantro.
Recipe created 2003-05-26.
