Chef John's prawns Provençale features baked butterflied prawns topped with garlic-herb bread crumbs, yielding an easy but impressive appetizer.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
260 Calories
Recipe Instructions
Step 1
Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil; brush with 1 tablespoon olive oil.
Step 2
Carefully remove shells and legs from prawns; leave tails attached. Cut a slit lengthwise with a small sharp knife down belly side of shrimp, almost to the skin on the back; open out like a book to butterfly. Repeat with remaining prawns.
Step 3
Place garlic, oregano, thyme, and large pinch kosher salt in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon parsley; pound and stir until turns into a paste, 1 to 2 minutes. Add 1/3 cup olive oil; stir until olive oil infused with herbs and garlic, about 1 minute.
Step 4
Place bread crumbs in a mixing bowl; stir in herb-garlic infused oil. Add cheese, remaining parsley, black pepper, 1 pinch kosher salt, and 1 pinch cayenne pepper; mix with a fork until evenly combined. Pinch a bit of bread crumb mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
Step 5
Coat cut-sides prawns lightly but thoroughly with bread crumb mixture; place on the prepared baking sheet.
Step 6
Bake in the preheated oven until cooked through and tails curl up, 8 to 10 minutes.
Ingredients
3 cloves garlic
1 pinch cayenne pepper, or to taste
kosher salt to taste
1 tablespoon olive oil, or as needed
1 pinch kosher salt
1 cup plain dry bread crumbs
2 pounds raw shrimp (16-20 per pound)
0.5 teaspoon freshly ground black pepper
0.25 teaspoon dried oregano leaves
0.25 teaspoon dried thyme leaves
0.33333334326744 cup olive oil
0.5 cup freshly grated Parmigiano-Reggiano cheese
0.33333334326744 cup chopped fresh Italian parsley, divided
