Pan-cooked giant prawns

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with gypsy mushroom risotto.

If you want to serve your guests a really delicious meal, this recipe is surely worth trying – full of fancy flavors this is one of my favorites.

Before getting to work on the prawns it is hard to believe that they will turn into such a delicacy when cooked. Looking at them I cannot help but think of the rhinoceros beetle worms in our backyard compost heap…the sort of association that could easily ruin your appetite. Still, I prefer to buy the prawns without shells, since they are both easier to prepare and eat.

Speaking of fancy flavors – the gypsy mushrooms are surely worthy of the term “fancy”. A risotto made of them tastes heavenly and is the perfect side dish to go with pan-cooked giant prawns. These mushrooms are not that easy to come by, but you can consider using any fresh or frozen mushroom as a substitute.

A recipe for gypsy mushroom risotto can be found from here.

PORTIONS: 2 persons
TIME TO MAKE: 15-20 minutes

INGREDIENTS:

  • 16-20 giant prawns
  • 6 cherry tomatoes
  • 2-3 teaspoons of capers, rinsed and dried
  • dill, salt, lemon
  • olive oil, butter

If you are using prawns still in shells, then you should remove them first. Then open them from “backside” and clean off the intestines. Those sold without shells are usually cleaned already and you just have to rinse them. Season with salt for about 30 minutes before roasting.

Place the roasting pan over a medium high heat and pour in about three tablespoons of olive oil, some butter and 2-3 tablespoons of lemon juice.

Once hot, add the half sliced tomatoes and rinsed capers. Simmer about two minutes and add prawns. Allow them to color from both sides for some minutes. Season to taste with dill, salt and pepper.

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