Delnevo’s King Prawns

Delnevo’s King Prawns

  • Delnevo’s Salsa Piccante
  • 12 Large tiger prawns, peeled and de-veined 
  • 1/2 shallot, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 1 Red Chilli
  • 70ml white wine or vegetable stock
  • 7 tbsp extra virgin olive oil 
  • 3g parsley, finely chopped 
  • Maldon sea salt
  • Black pepper

Serves 2

  1. Heat a large clean pan on a high heat, add 5 tbsp of olive oil, wait until it starts smoking slightly.
  2. Add the prawns and season with salt and pepper and cook for 30 seconds, just to colour them, then remove and set aside.
  3. Reduce the heat to medium, add the remaining 2 tbsp of olive oil, onions, and garlic. Sweat for 30 seconds until browned and soft.
  4. Add the white wine and reduce by half, then add the Delnevo's Salsa piccante.
  5. Add the prawns back to the pan and finish cooking for a further 30-60 seconds 
  6. Sprinkle in the parsley, toss and serve.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

1 of 6