Large king prawns and scampi, like all shellfish, are best eaten from their shells. If you are having a barbecue Christmas, this recipe is a must – just ensure you don’t overcook them.
- 24 large green (raw) king prawns or scampi
- ¼ cup extra-virgin olive oil
- a few sprigs oregano and thyme, chopped
- 2 tbsp chopped flat-leaf parsley
- 2 garlic cloves, finely chopped
- ½ red chilli, seeded, chopped
- freshly ground black pepper, to season
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Split the prawns or scampi lengthwise through the centre, devein and arrange, cut-side up, on a large shallow dish.
Combine the oil with the chopped herbs, garlic and chilli. Drizzle the flavoured oil over the shellfish and season with freshly ground black pepper. The shellfish can be prepared ahead up to this stage.
Preheat the barbecue to high and arrange the shellfish, cut-side up, on the flat rack. Cook for 3–5 minutes, until the flesh has turned white. Remove from the heat and arrange on a large serving platter with the lemon wedges. Have a bowl on the table for the discarded shells, and finger bowls with a slice of lemon. To eat the shellfish, use a fork to pull out the tail meat.
Serve with crusty bread and, if liked, a bowl of mayonnaise mixed with a little sweet chilli sauce.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.