Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power for the Globe and Mail)
Prawns cooked two ways shot at Lucy Waverman's home in Toronto, Ontario on June 5, 2014. (Peter Power for the Globe and Mail)

Roasted Prawns Add to ...

Spot prawns usually come with the shell and head on, which is what makes them expensive. However, this recipe also works well for headless prawns and shrimp. The meat cooks inside the shell for maximum flavour and messy eating.

Follow on Twitter: @lucywaverman

  • Ready time: 15 minutes
  • Servings: 4

Ingredients

1 lb (500 g) prawns in shell

1/4 cup butter, cubed

2 tbsp lemon juice

1 tsp grated lemon rind

Pinch arbol chili or chili flakes

2 tbsp parsley

Maldon salt

Method

Preheat oven to 450 F.

Heat dry ovenproof skillet on high heat until just smoking. Slide in prawns. Sear 1 minute on each side, then pop in oven for 5 minutes or until prawns are slightly curled.

Remove from oven and add butter, lemon juice, lemon rind and chilies. Season with salt. Scatter over parsley and serve immediately. Eat with your fingers.

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular