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Smoky prawns in foil

By Tom Kerridge

This no-hassle, no-mess dish is perfect for prepping ahead and sticking on the barbie as everyone arrives. The prawns steam-cook wrapped in foil, which locks in moisture to keep them juicy. Get people round the table as you undo the parcel to savour the incredible garlicky aroma.

Serves: 4 Ingredients

⬤ 600g large raw tiger prawns

⬤ 100g butter

⬤ 4 tbsp extra virgin olive oil

⬤ 5 garlic cloves, thinly sliced

⬤ 1 long red chilli, sliced

⬤ 1 tsp sweet smoked paprika

⬤ 80ml dry sherry

⬤ Salt and freshly ground pepper

⬤ To finish, 2 tbsp roughly chopped flat-leaf parsley

Method

1. First, peel the prawns, removing the heads but leaving the tail shells on. Using a sharp knife, make a small slit along the middle of the back. Prise out the dark intestinal vein and discard it.

2. Tear off a 45cm length of foil and place it shiny side down on your work surface. Fold the foil in half, then create a pocket by sealing the sides (to do this, fold the foil edges over a few times, pressing firmly). Put the prawns into the pocket through the opening at the top.

3. Put the butter, olive oil, garlic, chilli, smoked paprika and sherry into a pan. Place over a high heat and let it bubble away for two minutes. Take off the heat and season with salt and pepper.

4. Pour the butter over the prawns in the foil pocket. Fold the foil edges together along the open side to seal the parcel completely. Place the foil parcel on your hot barbecue and cook for 12–15 minutes, depending on the heat. You’ll be able to tell that it’s nearly ready when the envelope begins to puff up with steam.

5. Remove the foil parcel from the barbecue, open it up carefully and tip the prawns and buttery juices into a serving bowl, then sprinkle with chopped parsley — or just rip it open, throw in the parsley and tuck in! Make sure there’s lots of crusty bread around to dunk in the juices.

Extract adapted from Tom Kerridge’s Outdoor Cooking, Bloomsbury Absolute, £22

The Reveller

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2021-06-16T07:00:00.0000000Z

2021-06-16T07:00:00.0000000Z

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