- 2kg fresh raw prawns
- 100g unsalted butter
- 1 tsp dried red chilli, crumbled finely
- 4 garlic cloves, crushed
- 1 bunch of flat leaf parsley, leaves only, chopped Juice of 1 lemon
- 1 tbsp dry sherry (Fino)
- Leaves of radicchio
- Crusty bread, torn or thickly sliced
1 Start by peeling the prawns, discard the shells but reserve the heads. Place a large, heavy based pan over a medium to low heat. When warm, add the butter and allow to melt.
2 Once the butter is melted and beginning to foam, add the prawn heads. When they are bright red, squeeze the juice from the heads into the pan (the easiest way to do this is by using tongs).
3 Remove the heads and discard. You will be left with a beautiful sauce that will really enhance the flavour of the final dish. Add the chilli and garlic, reduce the heat slightly and cook for 30 seconds or so, being careful that the garlic does not burn.
4 Add the prawns and cook for 1 minute or until just translucent.
5 Squeeze over the lemon juice, add the sherry and parsley and stir well to combine.
6 Finally add the radicchio.
7 Meanwhile, griddle on the barbecue or lightly toast chunks of the bread until slightly charred/browned.
8 Enjoy al fresco, by spooning onto a warm sharing plate and serving immediately with crusty bread.
Recipe by Skye Gyngell