Fresh & Mediterranean · from the fire
Prawns from the cast-iron pan
Cast iron on the coals, garlic in the oil and the prawns in after it — this dish doesn't need anything more. The pan goes from the fire straight onto the table.
Ingredients (sharing round for 20)
- 1 kg peeled prawns
- 6 cloves of garlic, thinly sliced
- 1 red chilli, in rings
- 2 lemons: 1 in slices for the grate, 1 for the juice
- Bunch of flat-leaf parsley, chopped
- Olive oil, smoked paprika, salt
Method
- Set the cast-iron pan with a good glug of olive oil on the direct zone until the oil shimmers.
- Fry the garlic and chilli for thirty seconds — don't let them brown.
- Add the prawns and toss until they're pink and just cooked, three to four minutes.
- Grill the lemon slices on the grate meanwhile and squeeze them over the pan.
- Finish with parsley, paprika and salt, and serve in the pan with grilled bread.
Tip from the guru
Take the pan off the fire the moment the last prawn is just colouring — they'll finish cooking in the cast iron at the table.
This dish in your evening?
The Experience generator calculates it for your group — run sheet and shopping list included.
Compose your Experience