Corto's Chef-Developed Recipe Series
Ingredients
Serves 2
- 1 lb medium to large prawns, head-off, in the shell, fresh or freshly defrosted
- salt
- 1/4 cup plus 2 Tbsp La Padella® Sauté Oil
- 2 cloves garlic, thinly sliced
- 1/2 small jalapeño, thinly sliced
- fresh basil leaves, for serving
- lemons wedges, for serving
- bread, preferably warm and crusty, for serving
Directions
First, devein the prawns by using small, sharp kitchen shears or a knife to make an incision along the back of each. Cut through the shell and remove the dark vein. Pat the prawn dry with a paper towel, place them in a large bowl, then season lightly with salt.
Add the 1/4 cup La Padella® Sauté Oil, garlic, jalapeño, and a big pinch of salt to a small saucepan. Heat over medium-low and once the garlic starts sizzling and bubbling with some vigor, turn off the heat and set aside.
Pour the remaining 2 Tbsp La Padella® Sauté Oil over the prawns and toss very well to coat.
Heat a plancha or a large (12-inch) cast-iron or steel skillet over high heat. Once very hot, in batches, sear the prawns by laying them down on their sides. Cook the first side until they turn pink nearly halfway up the body with some golden brown on edges, about 2 minutes. Flip and cook the remaining side for 2 to 3 minutes or until just-cooked through and opaque. Transfer to a paper towel-lined plate.
Arrange the prawns in a shallow wide bowl or platter. Spoon the garlic and jalapeño oil over top and garnish with fresh basil leaves. Serve immediately with lemon wedges and bread.