INGREDIENTS

Prawns

• 600 g ready-to-cook fresh prawns
• 2 cloves of garlic
• 3 sprigs flat-leaf parsley
• 2 tbsp olive oil
• 1–2 tsp piri-piri seasoning (depending on how hot you like it)
• 1 untreated lemon
• salt

Garlic baguette

• ½ baguette
• 2 cloves of garlic
• Salt
• 3 tbsp olive oil

HOW TO MAKE IT

1. Wash and dry the prawns. Peel and thinly slice the garlic. Wash and dry the parsley, pluck the leaves and chop finely.
2. Preheat a cast iron fry pan (ø 26 cm), e.g. from STAUB, with the olive oil. Brown the garlic in it. Add the prawns to the hot pan and fry for 2-3 minutes on each side until pink on the outside and still juicy on the inside. Season with piri-piri. Wash and dry the lemon and grate some of the zest directly into the pan. Then cut the lemon in half, squeeze the juice from one half over the shrimp and toss to coat.
3. Meanwhile, heat up a cast iron grill pan, e.g. from STAUB. Slice the baguette. Peel and finely chop the garlic. Mix it with a good pinch of salt, half of the parsley and the olive oil and spread it on the baguette slices.
4. Toast the baguette slices on both sides in the grill pan until golden brown and crispy.
5. Season the prawns with salt and sprinkle with the remaining parsley. Serve with the toasted garlic baguette.
6. Serve with aioli.

Tip

Instead of parsley, use chopped coriander.

Info

Did you know that our STAUB Frying Pan is a real all-rounder in the kitchen? Its cast iron distributes heat evenly to cook the prawns in the spicy piri-piri marinade. The enameled surface ensures that the prawns don't stick and are easy to turn, while the intense heat creates a juicy interior and crispy crust. This makes every meal a success with minimum effort and maximum taste - perfect for your shrimp dish!