Prawns Provencale
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Prawns Provencale

1. Olive oil, or as needed - 1 tablespoon
2. Raw shrimp (16-20 per pound) - 2 pounds
3. Garlic - 3 cloves
4. Kosher salt to taste - 3 cloves
5. Dried oregano leaves - ¼ teaspoon
6. Dried thyme leaves - ¼ teaspoon
7. Chopped fresh Italian parsley, divided - ⅓ cup
8. Olive oil - ⅓ cup
9. Plain dry bread crumbs - 1 cup
10. Kosher salt - 1 pinch
11. Freshly ground black pepper - ½ teaspoon
12. Cayenne pepper, or to taste - 1 pinch
13. Freshly grated Parmigiano-Reggiano cheese - ½ cup

How to cook deliciously - Prawns Provencale

1. Stage

Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.

2. Stage

Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.

3. Stage

Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.

4. Stage

Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.

5. Stage

Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.

6. Stage

Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.