Introduction
Discover the delight of Grilled Spot Prawns, a dish that captures the essence of coastal cuisine. The natural sweetness and firm texture of these prawns are elevated by our unique grilling technique.
Tips for this recipe
Ensure your prawns are cleaned but with the heads on to impart flavor. Preheat your grill well and oil it lightly before cooking to avoid sticking.
inaspect of tradition, Grilled Spot Prawns have a rich history that dates back centuries in coastal regions where they were first fished and enjoyed by locals, evolving into the celebrated dish we know today. Their popularity has spread globally, with various cultures adding their twist to this classic recipe.
Ingredients
- 2 pounds head-and tail-on Santa Barbara spot prawns or jumbo shrimp
- 5 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon dried crushed red pepper flakes
- 3 tablespoons Pernod or ouzo
- 2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise
- Kosher salt and freshly ground black pepper
- 6 cups (lightly packed) baby arugula
- 2 tablespoons fresh lemon juice
Adviced equipment
For the perfect Grilled Spot Prawns, consider using: – Grill Basket (to easily turn prawns during grilling) – Spider Grilling Stainless Steel Cookware Set (provides even heat distribution) – Grill Press (keeps prawns flat and ensures consistent cooking) – Outdoor Grilling Utensil Set (various tools for different tasks) – Indoor Electric Griddle (a versatile grilling alternative) – Grill Pan with non-stick coating (easy cleanup) – Cast Iron Grilling Skillet (great for high heat cooking) – Cedar Plank (for smoking flavor and aesthetic presentation)
