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  1. Home
  2. prawn recipe

Sicilian prawns with lemon and capers

This simple dish is what Sicilian food is all about: start with amazing ingredients and have confidence in them to tell their story with minimal interference. - by Alison Pickel
  • 21 Sep 2015
Sicilian prawns with lemon and capers
Cook: 15 Minutes - medium - Serves 4 - dairy-free - egg-free - pregnancy-safe
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This simple dish is what Sicilian food is all about: start with amazing ingredients and have confidence in them to tell their story with minimal interference.

Ingredients

4 lemons

½ cup extra virgin olive oil

1 red onion, thinly sliced

6 cloves garlic, thinly sliced

3 tsp baby capers, rinsed

2 tsp rosemary leaves

28 large green king prawns peeled and deveined, tails intact

1 cup cherry tomatoes, chopped

Sea-salt flakes and freshly ground black pepper, to season

1 tsp brown sugar

¼ bunch basil leaves, torn

1 Tbsp pine nuts, toasted

1 Turkish bread loaf

Method

  1. Finely grate zest of lemons. Peel pith from lemons and remove segments. Finely chop lemon flesh. Heat 2 Tbsp of the oil in a large frying pan over medium heat. When hot, add lemon zest, onion, garlic, capers and rosemary leaves. Cook for 
5 minutes or until onion is tender and mixture aromatic.
  2. Add prawns and stir until combined. Cook for 5 minutes or until prawns are cooked. Add tomatoes and turn heat to low. Cook for 5 minutes. Season with salt and pepper. Stir in sugar, basil and pine nuts.
  3. Meanwhile, heat a large chargrill pan over a high heat. Cut bread into large squares and split in half. Brush bread on both sides with remaining oil. Add slices to hot grill and cook for 3 minutes on each side or until charred. Serve prawns with chargrilled bread.

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