Prawns Provencale recipe

Name: Prawns Provencale
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: ½ teaspoon freshly ground black pepper; ⅓ cup olive oil; 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; ¼ teaspoon dried oregano leaves; ½ cup freshly grated Parmigiano-Reggiano cheese; ¼ teaspoon dried thyme leaves; 2 pounds raw shrimp (16-20 per pound); ⅓ cup chopped fresh Italian parsley, divided

Recipe Instructions

Step 1

Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.

Step 2

Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.

Step 3

Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.

Step 4

Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the 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.