Good for grilling, this seafood dish calls for a splash of bubbles.
Butterflied prawns are quick and easy to cook on the barbecue. The garlicky roast tomatoes cooked with some prosecco turn them into something quite special. Team them up with a green salad and some bread to soak up the tomatoey juices, and don’t forget to have the rest of the prosecco on hand!
Barbecue prawns with prosecco-roasted tomatoes
Serves 6
Ingredients
800g butterflied prawns
A handful of Italian parsley, chopped to garnish
2 lemons, halved
For the prosecco tomatoes
700g small tomatoes, halved and whole
½ bulb of garlic
2 sprigs of fresh oregano
1 Tbsp olive oil
1 Tbsp red wine vinegar
A splash of prosecco
Method
- For the prosecco tomatoes: Place the tomatoes in a skillet. Halve the bulb of garlic across the middle and add to the skillet. Pick the oregano leaves from the stem and add to the tomatoes with the olive oil and red wine vinegar. Season with salt and black pepper. Toss together and arrange in a single layer.
- Preheat the barbecue to medium temperature. Place the skillet with tomatoes on the grill. Cook by shaking the skillet a few times until the tomatoes start to caramelise (10-15 minutes). Add a good splash of prosecco, leave on the barbecue for one more minute, then remove from heat.
- Barbecue the butterflied prawns: On the hot plate, place the prawns shell side down. Cook for 2-3 minutes, then turn over so they are meat side down and cook for another couple of minutes, or until the prawn meat has turned completely white. Repeat until all prawns are cooked. Grill the lemons on the hot plate with the prawns.
- Arrange on a large platter and garnish with parsley. Serve hot accompanied by the prosecco tomatoes – and a glass of your favourite prosecco.
NOTE: Frozen butterflied prawns are absolutely fine for this recipe. Keep a bag in the freezer for a quick barbecue solution.