Rites of Spring Feast Fits All: Vegan, Vegetarian, Omnivore
Vegan, vegetarian, omnivore—everyone’s welcome at this Rites of Spring Feast
The prawns can be sautéed in their shells or peeled, depending on how you want to serve them. Sautéing in the shell keeps in a bit more flavor, but peeling the prawns makes them much easier to eat.
Ingredients
SERVINGS: 6 to 8 as a tapa, in a selection of mezze, or as a garnish for pasta. Easy to double. Serving(s)
- 1 pound large prawns (14–18)
- 2–3 tablespoons extra-virgin olive oil
- 4 large cloves garlic, finely chopped
- 2 tablespoons fresh lemon juice
- ½ cup coarsely chopped fresh cilantro
- a pinch of sea salt
- lemon wedges for garnish
Preparation
If peeling the prawns, leave the tails on and remove the dark veins.
Heat the olive oil in a large skillet, add the garlic, and add the prawns right on top of it. Cook the prawns over high heat for about a minute, until you see them starting to turn pink, then turn them over. Add the lemon juice and the chopped cilantro and cook another minute or so, just until the prawns have turned pink all over. Exact cooking time depends on the size of the prawns.
Sprinkle on a tiny bit of sea salt and serve the prawns with lemon wedges and crusty bread.
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