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Sicilian Prawns Recipe

Name: Lusi YYC Italian Kitchen & Pizzerias Sicilian Prawns Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 kg large prawns (raw, peeled, deveined, tails on); 4 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 4 cloves garlic cloves (minced); 1 tsp sweet smoked paprika; 1 tsp red pepper flakes; 1.5 tsp fine sea salt; 1 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 1 each shallot (small, finely chopped); 2 cloves garlic cloves (thinly sliced); 400 g ripe tomatoes (canned whole peeled, crushed) or fresh chopped; 2 tbsp capers (rinsed if salted); 8 each green olives (pitted, halved); 2 tbsp raisins or currants; 2 tbsp pine nuts (toasted); 3 tbsp fresh flat-leaf parsley (chopped); 1 tbsp fresh basil (optional, torn); 1 tsp red wine vinegar; 1 tsp granulated sugar (optional, to balance acidity); 0.5 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 12 each crusty bread or toasted crostini; 4 each lemon wedges; 1 tbsp extra parsley (for garnish); 1 tbsp chili oil or extra olive oil (optional)

Inspired by Lusi YYC Italian Kitchen & Pizzeria

Time35m

Serves4

Make Sicilian Prawns Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Prawns & Marinade

2.2 lb (1 kg) large prawns (raw, peeled, deveined, tails on)

4 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

4 cloves garlic cloves (minced)

1 tsp sweet smoked paprika

1 tsp Red pepper flakes

1 1/2 tsp fine sea salt

1 tsp freshly ground black pepper

Sicilian-Style Sauce

2 tbsp extra-virgin olive oil

1 each shallot (small, finely chopped)

2 cloves garlic cloves (thinly sliced)

14 1/8 oz (400 g) ripe tomatoes (canned whole peeled, crushed) or fresh chopped

2 tbsp capers (rinsed if salted)

8 each green olives (pitted, halved)

2 tbsp raisins or currants

2 tbsp pine nuts (toasted)

3 tbsp fresh flat-leaf parsley (chopped)

1 tbsp fresh basil (optional, torn)

1 tsp red wine vinegar

1 tsp granulated sugar (optional, to balance acidity)

1/2 tsp fine sea salt

1/2 tsp freshly ground black pepper

To Serve

12 each crusty bread or toasted crostini

4 each lemon wedges

1 tbsp extra parsley (for garnish)

1 tbsp chili oil or extra olive oil (optional)

Method

Prawns & Marinade

Prepare and Marinate

Pat the prawns dry with paper towel. In a large bowl combine 4 tbsp olive oil, lemon juice, minced garlic, smoked paprika, red pepper flakes, 1.5 tsp salt and 1 tsp pepper. Add prawns and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to let flavors infuse.

Sicilian-Style Sauce

Toast Pine Nuts

Heat a small dry skillet over medium heat. Add pine nuts and toast, stirring, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl to stop cooking.

Build the Sauce

In a wide, heavy skillet (large enough to hold the prawns in a single layer) heat 2 tbsp olive oil over medium heat. Add the chopped shallot and sauté until translucent, about 2–3 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add Tomatoes and Accents

Add the crushed tomatoes to the skillet, stir to combine, then add capers, halved olives, raisins (or currants), red wine vinegar and sugar. Season with 1/2 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer and cook, uncovered, 8–10 minutes until slightly reduced and flavors meld. Taste and adjust seasoning (add a pinch more sugar if the sauce tastes too sharp).

Finish Sauce

Stir in toasted pine nuts, chopped parsley and torn basil (if using). Remove sauce from heat and keep warm while you cook the prawns.

Cook Prawns & Assemble

Sear the Prawns

Heat a separate large skillet or keep the same skillet wiped clean and heated over medium-high with 1 tbsp olive oil. Remove prawns from marinade (reserve marinade) and arrange in a single layer. Sear prawns 1.5–2 minutes per side (depending on size) until pink and just cooked through. If you prefer, cook in two batches to avoid crowding.

Combine with Sauce

Lower heat to medium and add the reserved marinade to the warm sauce (and any juices from resting prawns). Add the seared prawns into the sauce and gently toss to coat. Cook together 1–2 minutes to marry flavors—do not overcook prawns.

Finish and Garnish

Turn off the heat. Taste and adjust seasoning with a little more salt, pepper or a squeeze of lemon if desired. Drizzle a little chili oil or extra virgin olive oil if using. Sprinkle extra parsley over top. Serve immediately with crusty bread or toasted crostini and lemon wedges on the side.