Grilled cheesy prawns
With prawns still being very plentiful, this week’s recipe is
a stunner. If you like an “Asian” flavor to it, substitute coriander for the
One important feature with all prawn dishes is not to overcook, otherwise the
prawns, especially the smaller ones, will get very tough and rubbery.
It is also suggested that you remove shells, heads and tails and de-vein the
prawns before cooking, although some people like the tails left on.
In a large skillet, sauté onions and garlic in olive oil
Add the prawns and sauté for 2 minutes, then add white wine,
tomatoes and lemon juice and sauté for 5 more minutes,
constantly moving the skillet.
Now add salt and pepper to taste, then add bread crumbs and
cheese and sauté for 2 more minutes.
Serve over a bed of rice or noodles and sprinkle with the
Ingredients Serves 4
Prawns 24 large
Garlic, chopped 2 cloves
Onions, diced ˝ cup
Tomatoes, peeled and diced 2 large
Olive oil 2 tbspns
Bread crumbs ˝ cup
White wine ˝ cup
Lemon juice 2 tspns
Salt and pepper
Parmesan cheese grated
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