Garlic Prawns & Lemon Gremolata
![Garlic Prawns & Lemon Gremolata](/assets/images/recipes/picture/2.jpg)
Recipe Date:
March 18, 2022
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Executive Chef Danny Tipper shares a mouthwatering recipe to pair perfectly alongside our NEW RELEASE of 2020 Privata Chardonnay!
Wow your friends and family with this Spring wine pairing this season!
Ingredients
- 2 lbs Prawns
- 1 Lagre Shallot (finely minced)
- 8 Garlic Cloves (finely minced)
- 2 Lemons (juiced)
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 1/4 tbsp Melted Butter
- 2 Lemons (zested)
- 1 Clove of Garlic
- 1 Bunch of fresh Parsley (finely chopped)
Directions
-
Preheat oven to 350F with convection (if possible)
-
Place prawns in a large mixing bowl
-
Mince garlic and shallot then add to prawns
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Add salt, smoked paprika and cracked black pepper
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Pour melted butter into mixing bowl with prawns
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Marinate prawns in the fridge while preparing the gremolata.
-
Zest and juice two lemons (reserve juice separately)
-
In a small bowl, combine finely chopped parsley, minced garlic and lemon zest. Mix gently.
-
In a large cast iron pan or oven safe dish, arrange prawns nicely in a circle, drizzling marinade into cracks.
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Place cast iron in the oven for 7-8 minutes until prawns are JUST cooked.
-
To finish, drizzle lemon juice on the prawns and sprinkle the gremolata generously on top.
-
Lastly, open a bottle of Ex Nihilo’s Privata Chardonnay and enjoy!
Serving Suggestions + Tips
- A “Microplane” is a great kitchen tool for zesting citrus and finely mincing garlic.
- Pat your parsley dry with a paper towel prior to chopping, doing this will stop your gremolata from clumping together.
- Serve with grilled bread to soak up all that prawn cooking liquid.
- Gremolata can be made into a quick sauce by adding olive oil and gently mixing.
- Parsley can be substituted for any other herb of choice
- Serve with 2021 Privata Chardonnay
Recipe by Ex Nihilo Executive Chef, Danny Tipper
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