King Prawn, Asparagus and Proscuitto Mixed Grill

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

There's a recipe in Jamie Oliver's 30-Minute Meals, where you chuck salmon fillets, prawns, asparagus and tomatoes in a tray and grill for a few minutes, until it's all cooked. He serves it with a green salsa, and boiled new potatoes.

And so I decided to do something, admittedly very similar, but without the salmon; and instead of a green salsa, I just wanted to sprinkle it all with sea salt, lemon and parsley. And it was brilliant. And, amazingly, probably the easiest thing I've ever cooked, despite it looking a bit showbizzy and something you could show off about with your friends (if you wanted to).

What surprised me most I think about this, was the reaction of the children. I took the floppy grey, armoured little prawns out of the pack to show them, with their spindly legs and long antennae and they LOVED it. I think we adults think it's probably best not to show kids things like this and serve them up all pink and sweet and juicy and just hope that they eat it, but I'm often surprised by the foods they get excited about. And when they were cooked, my husband taught them how to take off the heads and peel the crisp shells off. They schnaffled down almost the lot, leaving only a couple for us. Must rememer to buy more next time... 

King Prawn, Asparagus and Proscuitto Mixed Grill
Serves 2 (double up and use two trays for 4 people)
  • 10 raw, shell-on King Prawns, defrosted if frozen
  • 2 tomatoes, quartered
  • 6 slices Proscuitto
  • 6 asparagus spears, washed and the woody ends snapped off
  • 2 lemons, quartered
  • small bunch of parsley, roughly chopped
  • 1 chunky clove of garlic, chopped finely
  • pinch of sea salt and black pepper
  • olive oil, for drizzling
  1. Preheat your grill to medium-high. Lay out the proscuitto slices at the bottom of a shallow dish or grill tray and scatter over the asparagus, tomatoes and lemons on top. Top with the raw prawns.
  2. Drizzle the whole thing with a little olive oil, sprinkle with a little pinch of sea salt (not too much, the proscuitto is already a bit salty) and grind over some black pepper. Slide under the grill, and cook for about 7-10 minutes, until the prawns are cooked and pink all the way through. Keep an eye on them, you might have to flip them over so they cook evenly.
  3. While the prawns and the veg are cooking, chop the parsley and garlic clove and put to one side.
  4. When the prawns are cooked, take them out and immediately scatter over the parsley and garlic and squeeze a little lemon juice over just before serving. Serve the mixed grill, with some skinny chips, a little crusty bread and a salad and don't forget to spoon over the juices from the bottom of the tray.


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  2. My favorite dish of this King Prawn...Wovee i like this blog of prawn recipes...:)


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