| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking rig, New text im | 1 | Servings | ||
INGREDIENTS
| 16 | Prawns | |
| MARINADE: | ||
| 3 | T | Olive oil |
| 1/4 | c | Dry white wine |
| 1 | t | Lemon zest, minced |
| 1 1/2 | t | Fresh oregano<<OR>>, minced |
| 1/2 | t | Dried oregano |
| 1 1/2 | t | Fresh Thyme<<Or>>, minced |
| 3/4 | t | Dried Thyme |
| 1 | t | Garlic, minced |
| 1 | T | Fresh Parsley, minced |
| 1/2 | t | Red Chili Flakes |
| 1/2 | t | Kosher Salt |
| 2 | Zucchini, *see notes | |
| 16 | Basil Leaves | |
| 16 | Bamboo Skewers <<Or>> | |
| 16 | Rosemary Branches, leaves | |
| removed | ||
| Red Pepper Aioli, recipe | ||
| follows | ||
| GARNISH: | ||
| Basil sprigs | ||
| Lemon wedges | ||
| 1 | Recipe By : COOKING RIGHT SHOW #CR9728 |
INSTRUCTIONS
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 374
Total Fat: 42.5g
Cholesterol: 0mg
Sodium: 986.1mg
Potassium: 1128.9mg
Carbohydrates: 26.3g
Fiber: 15.3g
Sugar: 2.9g
Protein: 9.1g