Paper-Grilled Prawns with Olive Oil and Garlic2017-09-29
- Servings : 6
- Cook Time : 20m
A delicious barbecue treat for seafood lovers
Recipe from goodhousekeeing.co.uk
- 50ml olive oil
- 2 garlic cloves, thinly sliced
- 3 fresh rosemary sprigs
- ½ lemon, plus 1½ extra to serve
- 600g raw, peeled tiger prawns
- smoked paprika
Put the oil in a small pan with the garlic and a rosemary sprig. Squeeze the juice from the ½ lemon into the pan and add the squeezed half. Simmer over a low heat for 10min. Season and leave to cool.
Put prawns into a bowl with cooled olive oil. Stir in a pinch of paprika. Cover and chill for a couple of hours or up to a day.
Prepare and light the barbecue. Take six 30.5cm (12in) squares of baking parchment and put each piece on top of a 30.5cm (12in) square of double-thickness wet newspaper.
Discard the rosemary and lemon from the marinade, then divide prawns among parchment squares, adding a little marinade to each one. Bring the edges together to make a parcel and fold to seal. Put the prawn parcels on the barbecue and cook for 10-15min.
To serve, split open each parcel with a sharp knife. Add a little fresh rosemary and sprinkle a pinch of smoked paprika over the prawns. Serve immediately with a lemon quarter to squeeze over.
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This information is per serving.