| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 16 |
md |
Prawns |
| 3 |
tb |
Olive oil |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
Lemon zest; minced |
| 1 1/2 |
ts |
Fresh oregano<<OR>>; minced |
| 1/2 |
ts |
Dried oregano |
| 1 1/2 |
ts |
Fresh Thyme<<Or>>; minced |
| 3/4 |
ts |
Dried Thyme |
| 1 |
ts |
Garlic; minced |
| 1 |
tb |
Fresh Parsley; minced |
| 1/2 |
ts |
Red Chili Flakes |
| 1/2 |
ts |
Kosher Salt |
| 2 |
lg |
Zucchini; *see notes |
| 16 |
lg |
Basil Leaves |
| 16 |
|
Bamboo Skewers <<Or>> |
| 16 |
|
Rosemary Branches; leaves removed |
|
|
Red Pepper Aioli (recipe follows) |
|
|
Basil sprigs |
|
|
Lemon wedges |
INSTRUCTIONS
MARINADE:
GARNISH:
Shell and devein the prawns, leaving the tail segment and it's shell
intact. In a mixing bowl, whisk the marinade ingredients together and toss
with the prawns. Marinate for 1 hour. Meanwhile, blanch the zucchini slices
in lightly salted boiling water for 5 seconds. Remove and immediately
plunge into cold water to stop the cooking. Drain, pat dry and set aside.
Place a basil leaf on top of each prawn. Curl a zucchini slice around the
prawn, enclosing the basil leaf. Thread a bamboo skewer or rosemary branch
through the prawn and zucchini slice to hold in place. Grill or broil the
prawns approximately 3 minutes, turning once, until just done. Be careful
not to overcook. Serve immediately, garnished with a dollop of Red Pepper
Aioli, basil sprigs and lemon wedges.
10/10/9
Recipe By : COOKING RIGHT SHOW #CR9728
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 18:00:59 -0400 (EDT)
From: Bill Spalding <billspa@icanect.net>
NOTES : *sliced very thinly lengthwise to yield 16 slices.
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