An exceptional Sicilian appetizer: raw Mazara red prawns, simply dressed with extra virgin olive oil, lemon, and fleur de sel. Pure ingredients allowed to shine with zero fuss.
Ingredients
- 500 g Raw whole Mazara red prawns (gambero rosso), about 4.5 oz (125 g) per person
- 60 ml Fruity, mild Sicilian or Ligurian extra virgin olive oil
- 2 pieces Unwaxed lemon (preferably Sicilian, such as Femminello)
- 4 g Fleur de sel (such as Guérande or Maldon sea salt)
- to taste Freshly ground black pepper (to taste)
Method
- Check the freshness of the red prawns: they should feel firm, look bright red, and smell cleanly of sea brine and seaweed. Keep them chilled in the refrigerator until ready to prep.
- Prepare the prawns one by one: twist and pull off the head in one quick motion, setting it aside. Using kitchen shears, gently snip the shell along the back and peel it off, leaving the tail fan intact.
- Using the tip of a paring knife, make a shallow 2 to 3 mm incision along the back and carefully lift out the dark intestinal vein. Rinse each prawn briefly under very cold water and pat thoroughly dry with paper towels.
- Arrange the cleaned prawns on a chilled serving platter or individual plates, spacing them slightly apart with their backs facing upward.
- Juice a portion of the lemons and strain to remove any seeds. Drizzle the fresh lemon juice over the prawns. Cut the remaining lemon into wedges and set them along the edge of the platter.
- Drizzle generously with extra virgin olive oil in a steady stream so each prawn is lightly coated without drowning.
- Sprinkle evenly with fleur de sel, then add a turn of freshly ground black pepper to taste. Let rest for 5 minutes at room temperature so the flavors meld.
- Serve immediately: the prawns are meant to be eaten raw, with flesh that is translucent, tender, and delicate.
Nutrition
Per serving
- Energy
- 275.6 kcal
- Protein
- 30.47 g
- Carbohydrate
- 5.97 g
- Fat
- 15.51 g
- Fibre
- 1.8 g
- Calcium
- 116.74 mg
- Iron
- 4.2 mg
- Magnesium
- 72.19 mg
