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Prawns Provencale
Prawns Provencale
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Impressive appetizer: Baked prawns with garlic-herb breadcrumbs in Chef John's Provencale style.
Ingredients:
  • 1 tablespoon olive oil, or as needed
  • 2 pounds raw shrimp (16-20 per pound)
  • 3 cloves garlic
  • kosher salt to taste
  • 0.25 teaspoon dried oregano leaves
  • 0.25 teaspoon dried thyme leaves
  • 0.33333334326744 cup chopped fresh Italian parsley, divided
  • 0.33333334326744 cup olive oil
  • 1 cup plain dry bread crumbs
  • 1 pinch kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
Instructions:
  • Preheat oven to a high heat of 475 degrees F (245 degrees C) while you prepare a sheet pan lined with aluminum foil brushed with 1 tablespoon of flavorful olive oil.
  • Peel the shells and legs off the prawns, leaving the tail intact. Use a small sharp knife to make a lengthwise slit down the belly side of each shrimp, almost to the back skin, then spread it open like a book.
  • Combine chopped garlic, a generous pinch of kosher salt, oregano, and thyme in a mortar. Crush and stir with a pestle briefly. Introduce 1 tablespoon of fresh parsley and continue crushing until a paste forms, about 1 to 2 minutes. Pour in 1/3 cup of olive oil and mix for about a minute to infuse the oil with the herbs and garlic.
  • In a mixing bowl, combine breadcrumbs with herb-garlic mixture, salt, black pepper, cayenne, chopped parsley, and grated cheese. Use a fork to evenly mix the ingredients. If the mixture feels dry and doesn't stick, add a little olive oil gradually until desired consistency is reached. Stir for 2 to 3 minutes.
  • Gently and evenly coat the prawns' cut side with the crumb mixture, then place them on the baking sheet.
  • Bake in a hot oven until fully cooked and tails curl, 8 to 10 minutes.

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