Pan roasted tiger prawns

Serving size: 4
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients:

12 large whole tiger prawns
200g Sardinian fregola (large cous-cous)
400g fresh mussels
250ml dry white wine
100ml olive oil
2 carrots small – diced
1 large onion – chopped
2 cloves of garlic – chopped
½ teaspoon of chopped fresh chili
1 small bunch flat leaf parsley
100g grated pecorino Sardo (Sardinian ewe’s cheese)
Salt and white pepper to taste


Featured in:
February 2012

METHOD
Peel the prawns and set aside. Put all the prawn carcasses in a pan with the vegetable peelings and 3 litres of cold water and bring to the boil to make stock.

In another deep pan place the cleaned mussels with the white wine and cook on medium for 4-5 minutes. Drain the mussels cooking liquor and add it to the fish stock. Discard the shells from the mussels and set aside.

Place the chopped onion, garlic and carrots in a pan with the olive oil and cook on medium heat for 2-3 minutes, add the fregola and wet with the stock, cook on medium heat for 20 minutes, add the chopped parsley, mussels and grated cheese just before serving.

Season the prawns and pan roast in a non-stick pan with little oil for 3-4 minutes then serve with the fregola risotto.



Never miss a copy!

Big savings when you take out a subscription.

YOUR FAVOURITE NEEDS YOU! We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2022. Click here to vote bit.ly/lincstasteawardsWe are asking you, customers and connoisseurs of the best eateries, hospitality venues, producers, pubs and venues, to send in your nominations for businesses across the county, between May and August, in the following categories:• Best Restaurant of the Year• Best Dining Pub of the Year• Best Tea or Coffee Shop of the Year• Best Farm or Local Shop of the Year• Best Food to your Door• Best Bakes or Sweet Treat of the Year• Best Drinks Product of the Year• Best Producer of the Year• Best Hotel of the Year• Best Wedding Venue of the Year• Best Bed and Breakfast of the Year• Best Self Catering Establishment of the Year• Best Newcomer of the Year• Business.VisitLincolnshire Green and Sustainable AwardClosing date for nominations 26th August 2022. ... See MoreSee Less

15 hours ago  ·