More recipes Recipe search

Gamberoni Di San Valentino (Valentine Prawns)

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

Print me

Introduction

by Gino D'Acampo from Saturday Kitchen.

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

by Gino D'Acampo from Saturday Kitchen.

Serves 2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

Serves: 2-4

Metric Cups

For the Main

12 king prawns (heads and shells removed)
2 chicory
1 medium chilli (finely sliced)
3 tablespoons olive oil
5 tablespoons balsamic vinegar
2 shallots (finely chopped)
1 pinch of salt
1 pinch of pepper

For the Dressing

1 handful fresh flatleaf parsley (chopped)
2 tablespoons pinenuts
5 tablespoons extra virgin olive oil
1 pinch of salt
1 pinch of freshly ground pepper

For the Main

12 king shrimp (heads and shells removed)
2 chicory
1 medium chile (finely sliced)
3 tablespoons olive oil
5 tablespoons balsamic vinegar
2 shallots (finely chopped)
1 pinch of salt
1 pinch of pepper

For the Dressing

1 handful fresh italian parsley (chopped)
2 tablespoons pinenuts
5 tablespoons extra virgin olive oil
1 pinch of salt
1 pinch of freshly ground pepper

Method

Gamberoni Di San Valentino (Valentine Prawns) is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the chicory in half, brush with olive oil, season with salt and pepper and grill on a pre-heated griddle pan for about three minutes on each side.

In a large frying pan, shallow fry the onion in the olive oil until golden.

Add the chilli and the balsamic vinegar and immediately add the prawns. Season and cook for about four minutes.

To make the dressing, place the parsley, pine kernels and olive oil in a bowl, season and mix well.

Place two halves of chicory in the middle of a large flat plate so they are overlapping each other. Place two prawns in each corner of the plate ensuring that heads are linked. Drizzle some of the sauce used to cook the prawns over the chicory and then decorate by drizzling the parsley dressing over the plate.

Serve immediately.

Cut the chicory in half, brush with olive oil, season with salt and pepper and grill on a pre-heated griddle pan for about three minutes on each side.

In a large frying pan, shallow fry the onion in the olive oil until golden.

Add the chile and the balsamic vinegar and immediately add the prawns. Season and cook for about four minutes.

To make the dressing, place the parsley, pine kernels and olive oil in a bowl, season and mix well.

Serve immediately.