Recipe by James Strawbridge.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
For the prawns
- 16 large prawns with shell on
- 2-4 cloves of smoked garlic, finely diced
- 50g butter
- 1 tbsp olive oil
- 1 tbsp paprika
- Zest of 1 lemon
- 1-2 tbsp chilli honey
- Pinch of seaweed salt
For the Marie Rose sauce
- 2 tbsp ketchup
- 2 tbsp mayo
- 1 tsp Worcestershire sauce
- Juice of ½ lemon
- Pinch of cayenne pepper
For the ciabatta
- 1 Ciabatta
- 1 tbsp olive oil
- 2 cloves of smoked garlic
- Pinch of sea salt and cracked black pepper
To serve
- Shredded little gem lettuce
- Rosé Champagn
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Method
-
1For the prawns add chopped garlic, salt, pepper, lemon zest, oil and butter and cook in a hot cast iron skillet for 4-5 mins. Then turn the prawns and drizzle with chilli honey. Return to the heat and cook for a further 3-4 mins.
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2Make a traditional Marie Rose sauce by whisking the ingredients together until smooth and then seasoning to taste.
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3Drizzle your ciabatta with oil and season generously. Grill until toasted and then rub with smoked garlic.
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4Plate up the Grilled prawns on the toasted ciabatta with a bed of shredded lettuce.
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5Present the sauce in a ramekin on the side and try serving with a chilled bottle of Rosé champagne.
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