Prawns Provençale Recipe

Ingredients

This recipe is originally designed to serve 8. Quantities scale automatically, but cooking times remain unchanged. Note: Not all recipes scale perfectly.

• Prawns: 1 tablespoon olive oil (or as needed), 2 pounds raw shrimp (16-20 per pound)
• Bread Crumb Mixture: 3 cloves garlic, 1/4 teaspoon dried oregano leaves, 1/4 teaspoon dried thyme leaves, 1 pinch kosher salt (or to taste), 1/3 cup chopped fresh flat-leaf parsley (divided), 1/3 cup olive oil (or more as needed), 1 cup plain dry bread crumbs, 1/2 cup freshly grated Parmigiano-Reggiano cheese, 1/2 teaspoon freshly ground black pepper, 1 pinch kosher salt, 1 pinch cayenne pepper (or to taste)

Directions

Step 1: Preheat your oven to 475F (245C). Line a baking sheet with aluminum foil and brush with 1 tablespoon of olive oil.

Step 2: Peel the shrimp, removing shells and legs while keeping the tails intact. Butterfly each shrimp by slicing lengthwise along the belly almost to the back, then gently open them like a book.

Step 3: In a mortar, combine garlic, oregano, thyme, and a generous pinch of kosher salt. Pound and stir briefly, then add 1 tablespoon of parsley and continue pounding until a paste forms, about 1-2 minutes.

Step 4: Stir in 1/3 cup olive oil until the mixture becomes fragrant and infused, approximately 1 minute.

Step 5: In a bowl, mix the bread crumbs with the herb-garlic olive oil. Add cheese, the remaining parsley, black pepper, a pinch of kosher salt, and cayenne pepper. Stir with a fork until evenly combined. Adjust consistency with more olive oil if the mixture feels dry, 2-3 minutes.

Step 6: Spread the bread crumb mixture evenly over the cut side of each shrimp. Arrange shrimp on the prepared baking sheet.

Step 7: Bake in the preheated oven for 8-10 minutes, until shrimp are fully cooked and tails curl up.

Chef's Note: Serve with a squeeze of fresh lemon or pair with lemon aioli for extra flavor.

Nutrition Facts (per serving)

• Calories: 260
• Total Fat: 14g (18% DV)
• Saturated Fat: 3g (14% DV)
• Cholesterol: 177mg (59% DV)
• Sodium: 476mg (21% DV)
• Total Carbohydrates: 11g (4% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 22g (45% DV)
• Vitamin C: 6mg (6% DV)
• Calcium: 123mg (9% DV)
• Iron: 4mg (21% DV)
• Potassium: 216mg (5% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Consult your doctor or dietitian for medically restrictive diets.