I didn’t want anything heavy for lunch. I had a hankering for shrimp but didn’t want to spend a lot of time cooking some up.
Here’s a simple dish that will be on your table in 15 minutes after you peel and clean the prawns.
Flavor extra virgin olive oil with garlic and fresh sage in a baking dish. Lay in the prawns wrapped in prosciutto. Drizzle them with EVOO and sprinkle with freshly ground black pepper. Bake the prawns in a hot oven for 10 minutes. Plate them up, drizzle the oil from the baking pan all over and eat. How simple is that?
A whiff of sage and garlic precedes each bite. The salty, crispy prosciutto enhances the sweetness of the tender, moist prawns with just a hint of heat from the black pepper. A simple, yet complexly flavored dish.
I served these prawns with steamed rice on the side to soak up the sauce and a baby field greens salad simply dressed with EVOO, homemade red wine vinegar, sea salt and freshly ground black pepper. A perfect Sunday afternoon lunch.
You can also serve these prawns as an antipasto, maybe with giardiniera, my pickled vegetables.
- 12 large prawns
- 6 thin slices of prosciutto
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, smashed
- 4 fresh sage leaves
- freshly ground black pepper to taste
- Heat the oven to 400 degrees.
- Peel and devein the shrimp and pat them dry.
- Put the sage and garlic in a baking pan and sprinkle with 1 tablespoon EVOO and place in the oven for 2 minutes to flavor the oil.
- Take the baking pan out of the oven.
- Reduce the oven heat to 350.
- Wrap each prawn with prosciutto.
- Lay the prawns in the baking dish in a single layer. (Be careful the baking dish will still be hot.)
- Drizzle with the remaining olive oil and sprinkle with freshly ground black pepper.
- Cut the butter in small cubes and scatter over the prawns.
- Bake for 10 minutes.
- Put the prawns on a serving dish and pour the oil from the baking dish all over.
- Serve immediately.