TABELIAAUTHENTIC RECIPE
Gamberoni alla Griglia con SalmoriglioGrilled Prawns with Salmoriglio
A Sicilian main course of shell-on large prawns, grilled and finished with a lemon, oregano and olive oil salmoriglio.
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Ingredients (2 servings)
- Large prawnsShells on; slit along the back and remove the vein.8 prawns
- LemonSqueeze for juice.1 piece
- Dried oregano1 tsp
- Flat-leaf parsleyFinely chopped.3 sprigs
- Extra virgin olive oil55 ml
- Salt4 g
- Black peppera little
Method
Prepare the prawns and sauce
- 1 Leaving the shells on 8 large prawns, slit along their backs and remove the veins.
- 2 Squeeze 1 lemon.
- 3 Finely chop 3 flat-leaf parsley sprigs.
- 4 Mix the lemon juice, 1 tsp dried oregano, 40 ml extra virgin olive oil, 2 g salt and black pepper in a small bowl; continue when the salmoriglio is emulsified.
Grill in their shells
- 1 Toss the prawns in a bowl with 15 ml extra virgin olive oil and 2 g salt.
- 2 Cook on a very hot grill for 2–3 minutes per side.
- 3 Remove when the shells are red and fragrant and the flesh is white and firm.
Finish
- 1 Pour salmoriglio over the hot prawns and scatter with parsley.
Ready when
Serve while the aromas of grilled shell and lemon are rising.
About this dish
Gamberoni alla griglia is a seafood main course beautifully suited to summer on Sicily’s coast. When large prawns appear in the markets, they become a festive plate for family lunches and seaside restaurants.
Salmoriglio is a sauce long served with grilled seafood and meat in southern Italy, including Sicily and Calabria. Lemon and oregano give lightness to meals in hot weather.
It is still prepared at seaside restaurants and on home grills. Eating large prawns as a main course rather than an appetizer reflects the bright generosity of Sicily’s summer table.
Bring the full course home next weekend.
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